Herb & Garlic Roasted Root Vegetables

Herb & Garlic Roasted Root Vegetables
Cook Time
50 mins
Yield
6 servings
Calories
120
Protein
2g

Luscious roasted vegetables – a great side dish to any meal!

Ingredients

3 cups peeled and cubed butternut squash
2 cups coarsely chopped yams
1 cup coarsely chopped and peeled carrots or parsnips
1 small red onion, cut in small wedges
2 tbsp olive oil
1 tbsp Herb & Garlic
1 - 2 tbsp balsamic vinegar
SPG Seasoning (to taste)

Preparation

  1. Preheat oven to 425° F. Place rack in middle of oven.
  2. Place all ingredients in the centre of a parchment-lined sheet pan. Using your fingers, toss vegetables to coat with seasoning.
  3. Spread vegetables evenly. Do not crowd or they will steam instead of roast.
  4. Bake for 40 - 45 minutes, or until vegetables are tender and lightly browned.

Products

Herb & Garlic
$8.99
SPG
$7.50

Recipe Note

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 7 days.