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!
This looks really good!!
ReplyDeleteI have not tried acorn squash before. It looks very good! :)
ReplyDeleteLove roasted vegetables. Those look good.
ReplyDeleteMichelle F.
It's honestly difficult to make roast vegetables that aren't dry. These look so delicious! I'll definitely try this!
ReplyDeleteI have never had an acorn squash. I love this mix of veggies. It looks so tasty!
ReplyDeleteJust shared on my new blog: http://www.bringing-skinny-back.tumblr.com/ Looks delicious! Thanks!
ReplyDeleteMade these last week though it took almost an hour after I uncovered them to finish... but they were amazing
ReplyDelete