Oven Roasted Fall Vegetables

DIRECTIONS

1. Preheat oven to 425 degrees.

2. Spray large rimmed baking sheet with cooking spray.

3. Place cut veggies on sheet and drizzle with olive oil.

4. Toss with your hands to coat vegetables.

5. Sprinkle with salt and pepper.

6. Roast in oven for 10 minutes. Turn with spatula.

7. Continue roasting for another 10 minutes until tender.

2 Sweet Potatoes

2 cups, Butternut squash, cut into large pieces

2-3 fresh beets, quartered

1 large red onion, quartered

1 pound assorted new potatoes, left whole if small or cut in half

3 carrots, medium sliced into 2" pieces

4-6 garlic cloves

½ cup olive oil

*Try this recipe with any of your favorite veggies!