Roasted Autumn Vegetables
2 medium Yukon gold potatoes, cut into eighths
1 medium red onion, cut into 16 wedges and separated
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
1 large red garnet sweet potato, peeled and cut into 1-inch pieces
1 lb. baby-cut carrots
1 T. chopped fresh sage (or 1 tsp. dried)
1 T. chopped fresh rosemary (or 1 tsp. dried)
1/2 tsp. salt
1 clove garlic, finely chopped
Preheat oven to 425ºF.
Spray a jelly roll pan with cooking spray. Place vegetables in pan and
spray olive oil Pam over vegetables. Sprinkle with remaining ingredients and stir to coat.
Bake, uncovered, 35-45 minutes, stirring occasionally, until vegetables
are crisp-tender. Makes 8 servings.
[tags]low fat recipes,roasted[/tags]