Wednesday, October 27, 2010

Roasted Fall Vegetables

You can make as little or as much of this as you want and use other veggies if you have them.  Use this more as guidelines rather than hard and fast instructions.


  • potatoes
  • butternut squash
  • carrots
  • parsnips
  • sweet potatoes,
  • olive oil
  • salt
  • freshly ground black pepper
  • stone ground mustard


Preheat oven to 400°

Cut vegtables into equal size pieces

Drizzle vegtables with olive oil and sprinkle with salt and pepper. Toss gently with your hands to coat; then spread half of mixed vegetables on large baking sheet. 

Roast vegetables 30 minutes or until done. Stir gently with a metal spatula if they are sticking. 

Toss with stone ground mustard


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