Fall Roasted Vegetables Recipe | Side Dish Recipes | The Sweetest Journey

Learn how to roast vegetables in an oven as a delicious side or main dish. 🍠🥕🥔


2 Yellow Squash, Chopped
5 Rainbow Carrots, Peeled & Chopped
2 Medium Sweet Potatoes, Peeled & Chopped
1 Red Onion, Chopped
2-3 Tablespoons Vegetable or Olive Oil (30-45ml) *I used coconut oil.
1/4 Teaspoon Black Pepper (0.5g)
1 Teaspoon Rosemary (1.2g)
1 Teaspoon Thyme (0.9g)
1 Teaspoon Oregano (1g)

1. Wash and chop the vegetables into 1 inch chunks. (Carrots and sweet potatoes should be peeled.) Place in a large bowl, add the oil, pepper, rosemary, thyme, and oregano. Toss together to coat.
2. Place vegetables on baking sheets lined with parchment paper. Bake in a preheated oven at 450°F for 30-40 minutes or until vegetables are tender.

| Makes about 6-8 servings.

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