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Oven Roasted Fall Veggies
Make the most of seasonal veggies by roasting them. A great, easy side for any dish.
Servings
30
30
Menu Part
- sideDish
Main Ingredient
- Vegetables
Source: Concord Hospital (Concord, N.H.)
Make the most of seasonal veggies by roasting them. A great, easy side for any dish.
Ingredients
14 3/4 oz. peeled butternut squash
14 3/4 oz. baby carrots
14 3/4 oz. frozen brussels sprouts
14 3/4 oz. #25 bag jumbo red onions
3 tbsp., 2 1/8 tsp. Mrs. Dash original blend seasoning
3 tbsp., 2 1/8 tsp. olive oil
14 3/4 oz. zucchini
14 3/4 oz. red bliss potatoes
14 3/4 oz. frozen cauliflower florets
Steps
Mix oil and seasonings.
Coat vegetables and potatoes.
Roast at 350°F until done.
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