Recipes
Oven Roasted Fall Veggies
| Serves | 30 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Side Dish |
Source: Concord Hospital (Concord, N.H.)
Make the most of seasonal veggies by roasting them. A great, easy side for any dish.
Ingredients
14 3/4 oz. peeled butternut squash
14 3/4 oz. baby carrots
14 3/4 oz. frozen brussels sprouts
14 3/4 oz. #25 bag jumbo red onions
3 tbsp., 2 1/8 tsp. Mrs. Dash original blend seasoning
3 tbsp., 2 1/8 tsp. olive oil
14 3/4 oz. zucchini
14 3/4 oz. red bliss potatoes
14 3/4 oz. frozen cauliflower florets
Steps
- Mix oil and seasonings.
- Coat vegetables and potatoes.
- Roast at 350°F until done.