Sunday, November 22, 2009

Roasted Orange Vegetables

1 yam or sweet potato, peeled and cut into bite size pieces
1 butternut squash, peeled cut into pieces a little bigger than bite size
2 carrots, sliced into small pieces
1 tblsp. vegetable oil

Make It:
Make sure your squash pieces are biggest and carrots are smallest, because the squash is softest and will cook the fastest. Preheat oven to 425. On a baking sheet toss all vegetables with vegetable oil. Place in oven and roast for 20 minutes, until all are tender, the carrots will be the hardest so I check them. Dot with butter and sprinkle with salt, lightly stir to combine. Enjoy!

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