Oven-roasted fall veggies


If you're looking for a last-minute veggie side for Thanksgiving (or any day in the long winter months ahead), here's your go-to. Easy, uncomplicated and tasty.


5 Carrots, Peeled and Chopped

1 Large Yellow Onion, Sliced

3 Large Sweet Potatoes

1 c. Rutabaga, Peeled and Chopped small

2 c. Butternut Squash, Peeled, seeded and chopped small

2 Tbsp. Extra Virgin Olive Oil

¼ tsp. Salt

½ tsp. Garlic Powder

¼ tsp. Ground Black Pepper

½ tsp. Paprika

½ tsp. Cumin

1 tsp. Brown Sugar


Cover a large cookie sheet with aluminum foil and spray with an olive oil flavored cooking spray. Preheat the oven to 450F.


Combine all of the dry ingredients in a small mixing bowl and stir with a fork to combine.  Pour the oil over the vegetables and toss to coat them evenly. Sprinkle half of the seasoning mixture over the vegetables, toss slightly, and then sprinkle on the other half of the seasonings.


Place the vegetables evenly on the cookie sheet.  Roast for approximately 20-25 minutes, turning every ten minutes or until desired tenderness is reached.