Roasted Fall Veggies

Recipe by Tania Burr

5 cups of fall/winter veggies (Suggestions: Parsnips, onions, winter squash, rutabaga, bell peppers, beets)
5 Tbps olive oil
½ tsp salt
½ tsp pepper
Approximately ½-1 tsp garlic powder, rosemary, sage and oregano 

Preheat your oven to between 350⁰ and 400⁰F. Choose some of your favourite fall veggies. This recipe wouldn’t be the same without the parsnips and onions through so make sure to include those! Slice/chop them so that they are all a similar 1 inch cube/slice. You can make whatever amount you wish but a good rule of thumb is one cup of veggies to one tablespoon of oil. If you are trying to reduce your fat, you can cut this by up to a half you will just have to use some water while cooking too. Mix the vegetables and the oil very well. Sprinkle on the spices. If you like lots of flavour feel free to add more or experiment. Spread the mixture evenly on a foiled lined baking sheet. You may need two sheets if you have made quite a bit. Put into the oven. After 15 minutes, flip them. If you notice sticking or used less oil, add some water to the pan to help with the cooking. After 30-40 minutes you should have crispy, golden and delicious roasted veggies. A great alternative is to make an envelope out of foil and to roast them on the BBQ.