Oven Roasted Vegetables
3 med potatoes, cubed
2 med carrots, sliced
1 small acorn squash, peeled & cubed
1 med onion, quartered
3 garlic cloves, minced
1/2 tsp salt
1 tsp Italian Seasoning
3 T olive oil
Directions:
- Prepare all raw vegetables as directed above and place in a 2Qt casserole dish.
- Sprinkle with salt, seasoning, and olive oil and then toss to blend together and cover all of the vegetables.
- Bake covered at 325 degrees for 45 minutes.
- Remove cover and continue to bake at 425 degrees for 20 minutes.
- Serve and Enjoy!
7 comments:
This looks really good!!
I have not tried acorn squash before. It looks very good! :)
Love roasted vegetables. Those look good.
Michelle F.
It's honestly difficult to make roast vegetables that aren't dry. These look so delicious! I'll definitely try this!
I have never had an acorn squash. I love this mix of veggies. It looks so tasty!
Just shared on my new blog: http://www.bringing-skinny-back.tumblr.com/ Looks delicious! Thanks!
Made these last week though it took almost an hour after I uncovered them to finish... but they were amazing
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