Name: Autumn Roasted Veggies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: None
Ingredients: 2 cups sweet potatoes (480 ml); 2 cups cauliflower florets (480 ml); 2 cups bell pepper (480 ml); 2 cups zucchini (480 ml); 1 medium acorn squash (about 1 kg, seeded, cut into 1 inch slice or cubes); 1 cup brussels sprouts (240 ml); 1/4 cup vegetable oil (60 ml); 1 teaspoon (5 ml) dried basil; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) black pepper; 1/2 teaspoon (3 ml) salt; 1/2 teaspoon (3 ml) cinnamon; 1/2 teaspoon (3 ml) garlic powder

Description

Discover how to make delicious Autumn Roasted Veggies that are perfect for the season. Our recipe will guide you through creating a flavorful and nutritious dish.

Ingredients

2 cups sweet potatoes (480 ml)
2 cups cauliflower florets (480 ml)
2 cups bell pepper (480 ml)
2 cups zucchini (480 ml)
1 medium acorn squash (about 1 kg, seeded, cut into 1 inch slice or cubes)
1 cup brussels sprouts (240 ml)
1/4 cup vegetable oil (60 ml)
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) black pepper
1/2 teaspoon (3 ml) salt
1/2 teaspoon (3 ml) cinnamon
1/2 teaspoon (3 ml) garlic powder

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Instructions

Set your oven to 400°F.
In a very large bowl, place the cut vegetables. Drizzle them with oil and sprinkle the seasonings over the top.
Mix everything together thoroughly using your hands.
Arrange the seasoned vegetables in a single layer on baking sheets and cook at 400°F for 30 to 40 minutes, turning them over halfway through the cooking duration.

Notes

Cut vegetables into uniform sizes for even cooking.
Avoid overcrowding baking sheets to prevent steaming.
Adjust seasoning to taste and add Parmesan cheese for extra flavor.