Spicy Roasted Vegetables

Name: Spicy Roasted Vegetables
Ingredients: 1 3/8 lbs baby red potatoes, diced; 3 1/2 cups turnips, diced; 1 1/2 cups parsnips, diced; 1 cup yellow squash, chopped; 1 cup green zucchini, chopped; 1/2 cup green pepper, chopped; 1/2 cup celery, chopped; 3 cups onions, quartered; 1 cup carrot; 5 garlic cloves, chopped; 3/4 cup red pepper, chopped; 1 teaspoon Lawry's Seasoned Salt; 1 teaspoon fresh cracked pepper; 1 teaspoon chipotle pepper; 2 tablespoons oil (vegetable or olive); butter-flavored cooking spray

16 ingredients

8 steps

Ingredients

1 3/8 lbs baby red potatoes, diced
3 1/2 cups turnips, diced
1 1/2 cups parsnips, diced
1 cup yellow squash, chopped
1 cup green zucchini, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
3 cups onions, quartered
1 cup carrot
5 garlic cloves, chopped
3/4 cup red pepper, chopped
1 teaspoon Lawry's Seasoned Salt
1 teaspoon fresh cracked pepper
1 teaspoon chipotle pepper
2 tablespoons oil (vegetable or olive)
butter-flavored cooking spray

Directions

1

Place all chopped vegetables into a large bowl or pot.
2

Pour oil over the vegetables.
3

Sprinkle salt and peppers over the vegetables.
4

Spray with butter spray.
5

Stir till all are covered.
6

Spread mixture onto a foil covered baking sheet and spray with butter spray.
7

Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
8

Let vegetables cool and place one cup @ in seperate freezer bags to freeze.