Roasted Veggies

Name: Roasted Veggies
Ingredients: 5 Russet potatoes; 3 yams, peeled; 1 medium butternut squash, peeled; salt and pepper to taste; 2 red onions; 2 red peppers; 3 Tbsp. olive oil

7 ingredients

8 steps

Ingredients

5 Russet potatoes
3 yams, peeled
1 medium butternut squash, peeled
salt and pepper to taste
2 red onions
2 red peppers
3 Tbsp. olive oil

Directions

1

Preheat oven to 400°.
2

Cut all vegetables into 1/2-inch chunks.
3

Toss potatoes, yams and squash with 2 tablespoons olive oil so all sides are coated.
4

Spread vegetables in a single layer in 2 shallow baking pans and put in preheated oven for 10 minutes. Toss onions and peppers with remaining oil.
5

Add to pan in oven; sprinkle with salt and pepper.
6

Roast until vegetables are browned and begin to dehydrate, about another 20 minutes.
7

Delicious hot or cold.
8

May add 1 tablespoon curry powder.