Herbed Roasted Vegetables

I made this dish with seasonal veggies from Crabtree Farms. They were so delicious!!

Note: it refrigerates and reheats (in the microwave) well.

Herbed Roasted Vegetables

Ingredients  

  • 1 medium butternut squash, peeled and cubed
  • 3 medium zephyr squashes, cubed
  • 5-6 medium potatoes, cubed
  • 1 white onion, roughly slivered
  • Minced garlic (canned or fresh)
  • Fresh and/or dried green herbs (rosemary, oregano, sage, basil), torn or crushed
  • Salt, pepper, red pepper flakes…
  • 4-6 TBS Olive oil

Directions  

  1. Preheat oven to 400F.
  2. Pour all veggies in a 13×9 pan.
  3. Sprinkle veggies with garlic, herbs, salt and pepper.
  4. Drizzle olive oil over top. Add more if needed.
  5. Toss veggies with a spatula.
  6. Bake for about 30 minutes, flipping veggies every 10 minutes.

  Lovely served with grilled fish, chicken or pot roast!

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