Roasted Vegetables

This is a great way to use up those fall vegetables. If you’ve always wanted to try making squash this is an easy way to do it, use whatever vegetables you have on hand.

Roasted Vegetables

  • 1/2 Red onion, sliced into chunks
  • 3 Carrots
  • 1 Handful mushrooms
  • 1/2 Squash, sliced
  • 1 Sweet potato, sliced or chopped
  • Olive oil
  • Ground pepper

Preheat the oven to 425 degrees. Brush olive oil on a baking pan, to avoid sticking, and arrange vegetables evenly.  Lightly drizzle or brush olive oil on top of the vegetables and sprinkle with ground pepper. Bake for 30 minutes or until caramelized.

Serve with lentils or lentil casserole and a green salad.

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