Monday, January 14, 2013

Make It Monday: Oven Roasted Vegetables

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


  • 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!


Anonymous said...

This looks really good!!

Unknown said...

I have not tried acorn squash before. It looks very good! :)

Anonymous said...

Love roasted vegetables. Those look good.

Michelle F.

Lexie Lane said...

It's honestly difficult to make roast vegetables that aren't dry. These look so delicious! I'll definitely try this!

Loreina said...

I have never had an acorn squash. I love this mix of veggies. It looks so tasty!

Jennifer said...

Just shared on my new blog: Looks delicious! Thanks!

Unknown said...

Made these last week though it took almost an hour after I uncovered them to finish... but they were amazing