March 19, 2011

Roasted Winter Vegetables

This is the last of my recipes from the healthy heart seminar, and this was probably my favorite recipe. I love roasted vegetables!

Roasted Winter Vegetables
7 oz. carrots, peeled
5 oz. beets, peeled
7 oz. sweet potatoes
7 oz. red potatoes
5 oz. butternut squash, peeled and seeded
6 oz. red onion, cut into quarters or eigths
2 Tbsp. olive oil
1 tsp. thyme
1/2 tsp. black pepper

Preheat the oven to 375ºF. Cut all vegetables into 1-inch cubes. Toss all ingredients together until vegetables are evenly coated with oil. Additional oil may be added if necessary to coat all vegetables. 

Spray a foil-lined pan with non-stick spray. Distribute vegetables evenly onto a 9 x 13 baking tray. Bake 30-45 minutes, stirring every 10-15 minutes. Vegetables are done when they are tender and lightly browned.

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