Baked Autumn Vegetables
This colorful dish is a seasonal favorite of mine, and simple to make, too. Especially now with many grocery stores selling root veggies peeled and cubed; sometimes it’s as simple as opening packages.
This is a great dish to serve for guests because it’s so pretty, and I make it at least once a week to keep in the fridge. I love having leftovers on a salad the next day, or with an egg for breakfast.
A couple of tips: bake the beets on a separate pan, otherwise everything will stain red. And be sure to cut all of your veggies the same size for cooking consistency.
Baked Autumn Vegetables
Peel and cut the following vegetables into equal size pieces
-Butternut squash or any fresh squash
-Carrots
-Sweet potatoes
-Onions
-Red Beets
-Olive Oil
Preparation
1. Toss all vegetables together with olive oil and fresh herbs for savory flavoring, or with maple syrup and cinnamon for a sweet delicious flavor.
2. Bake at 350°F degrees until tender.
Kids love to dip these in a little bit of maple syrup, too. 🙂
