Sunday, October 4, 2015

Roasted Root Vegetable Medley

 A little side for a chilly day.

Roasted Root Vegetable Medley
By Sarah Stegall

4 potatoes
2 sweet potatoes
1 large Vidalia onion
1 butternut squash
6 carrots
Olive oil
Black pepper
Chili powder

Preheat oven to 425 degrees. Peel and dice vegetables. Toss to coat in olive oil and sprinkle with spices. Roast for 30 minutes or until vegetables are tender. Yield: 6 to 8 servings.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

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