Roasted Vegetables
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Ingredients
- 1 medium butternut squash peeled and seeded
- 1 pound carrots peeled
- 1 large sweet potato peeled
- 3 tbsp olive oil
- 1-2 tsp kosher salt
- 1 tsp ground pepper
Ingredients
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Instructions
- Preheat the oven to 425 degrees. Cut the carrots, sweet potato, and butternut squash in 1 ½ inch cubes. (You do not want to cut them too small as they will reduce in size.) Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well to coat all the vegetables. Bake 25-30 minutes, until all the vegetables are tender, turning one time.
