Roast Veggie “Salad”
Roast Veggie “Salad”
Ingredients
2 TBS Olive Oil
Delicata Squash
Sweet Potato Peeled and cubed
Red and Gold Potatoes Peeled and Cubed
Broccoli Chopped into similar size as the potatoes
Carrots sliced in ½ rounds
2 Cloves Garlic (minced)
1 Medium Red Onion
Spice Pack ( ½ tsp Oregano, ½ tsp Smoked Paprika, ¼ tsp onion powder)
Salt and Pepper to taste
Directions
Preheat oven to 400 degrees
Prep a baking sheet (or 2 if you want to do a big batch) with cooking spray, or oven-safe parchment paper or aluminum foil.
Cut all veggies to similar size ( about ½ cubes or rounds)
In a mixing bowl, combine olive oil, cubed veggies, spice pack and salt and pepper and toss together to fully coat (extra attention to the broccoli)
Pour into an even layer on your baking sheet
Bake for 25-35 minutes until all vegetables are fork-tender. Optional: Remove once halfway through and flip all the vegetables over to get browned on both sides.
Enjoy!
Notes: What I love MOST about this recipe is it is delicious right out of the oven hot, and just as tasty when it’s cold in my lunch-box the next day!
