Roasted Root Vegetables

Roasted Root Vegetables

Cinda Sanner

(TDY#14043)

Ingredients

4 c. zucchini, cut into 1 1/2 – 2 inch pieces
4 c. yellow summer squash, cut into 1 1/2 – 2 inch pieces
4 c. carrots, peeled and cut into 1 1/2 – 2 inch pieces
4 c. sweet potatoes, cut into 2″ pieces
4 c. red beets, peeled and cut into 2″ pieces
2 Tbsp. extra virgin olive oil

Steps

Step 1
Spray a large roasting pan generously with a non-stick cooking spray.
Step 2
Add the vegetables and toss with the extra virgin olive oil to coat them.
Step 3
Place in a hot oven – 425 degrees, for 40 minutes.
Step 4
Remove from oven and gently stir, then return to oven for about 30 minutes more or until the vegetables are nicely browned.
Step 5
Serve hot or room temperature.