Roasted Harvest Veggies
A big tray bake of roasted veggies is such a simple way to add seasonal flavors to your plate. Children who have strong preferences can pick which vegetables they want to eat and which they want to leave on the tray. I also love that they can cook alongside whatever protein we have going for dinner and only take a few minutes to get in the oven!
Ingredients:
whatever vegetables you love!
I recommend: sweet potatoes, delicata squash, butternut squash, beets, zucchini, sweet peppers, and onions.
enough olive oil to coat the veggies evenly
chopped fresh rosemary
salt and pepper
Directions:
Preheat the oven to 400F. Line a baking tray with parchment paper for easy clean up.
Take the washed veggies and cut them into cubes about 1 inch in size.
If you are using a mix of root veggies and softer veggies (like peppers or zucchini) you’ll want to separate them because the root veg will need to cook for a bit longer.
Rub the veggies with olive oil until well coated and sprinkle to rosemary, salt and pepper to your preference.
Pop in the oven and let cook for about 25 minutes. Stir the veggies and be sure to flip them and move them about the tray so they get nice and caramelized on all sides. Put them back in the oven for about 15 more minutes. Check which veggies are getting close to done and remove them before they burn. You will most likely have some pieces that are a bit more “charred” than others but that just adds to the rustic charm!
