Roasted Fall Veggies

Name: Roasted Fall Veggies
Ingredients: Fresh vegetables; 1 head Cauliflower; 1 bunch Broccoli; 1 each Red and Yellow Bell Peppers; 1 Red Onion; 1 Butternut Squash; 1 Lg Sweet Potato; 3 Yukon Gold or Red Potatoes; Fresh Herbs; (more or less to taste); Use less if using dried herbs.; 1 tbls Rosemary; 1 tbls Thyme; 2 tbls chopped/snipped Chives; 1/3 cup garlic infused olive oil; Salt and Pepper

16 ingredients

2 steps

Ingredients

Fresh vegetables
1 head Cauliflower
1 bunch Broccoli
1 each Red and Yellow Bell Peppers
1 Red Onion
1 Butternut Squash
1 Lg Sweet Potato
3 Yukon Gold or Red Potatoes
Fresh Herbs
(more or less to taste)
Use less if using dried herbs.
1 tbls Rosemary
1 tbls Thyme
2 tbls chopped/snipped Chives
1/3 cup garlic infused olive oil
Salt and Pepper

Directions

1

In a large bowl combine all of the cubed vegetables with the broccoli and cauliflower florets.
2

In separate bowl combine all herbs salt and pepper and oil. Whip with a whisk and pur over the vegetables toss until completely coated. Spread out on roasting pan place in oven and roast for 30 to 45 mins depending on preference of doneness.