Roasted Vegetables

Name: Roasted Vegetables
Ingredients: carrots, 1/2 inch dice 1 cup; Parsnips, 1/2 dice 1 cup; Butternut squash,; 1/2 inch dice 1 cup; Shiitake mushrooms,; quartered 1 cup; rosemary, fine chopped 2 tbsp; Garlic, minced 5 ea; Olive oil 1/4 cup

9 ingredients

1 steps

Ingredients

carrots, 1/2 inch dice 1 cup
Parsnips, 1/2 dice 1 cup
Butternut squash,
1/2 inch dice 1 cup
Shiitake mushrooms,
quartered 1 cup
rosemary, fine chopped 2 tbsp
Garlic, minced 5 ea
Olive oil 1/4 cup

Directions

1

1. Put the four different vegetables in four separate bowls. Mix the rosemary, garlic and olive oil and divide it between the four bowls. Season with salt and pepper. Roast each vegetable on separate pans in a 400 degree oven. Cook until tender and a tad golden. Mix them together and check the seasoning.