Tuesday, November 13, 2012

Winter Roasted Veggies

Roasted veggies are so versatile and easy to make. I made these roasted veggies using what I had on hand but you could make any variation. I sometimes include whole cloves of garlic, mushrooms and broccoli. I served the veggies in a burrito with brown rice and black beans. Yum!

Veggies (I used butternut squash, zucchini, carrots, beets, potato and onions)
Herbs ( I used fresh rosemary and sage)

Cut veggies into bite size pieces and place in casserole dish. Sprinkle with fresh herbs and bake at 350 for 45 minutes, no oil necessary :)

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