Thursday, March 13, 2014

Roasted Carrots and Squash

This has become my family's favorite way to eat their veggies, which I am totally thrilled about because I can eat a whole bowel of this and call it dinner!

Step 1: Preheat your oven to 450 deg.
Step 2: Peal the carrots (unless you buy the baby carrots)
Step 3: Cut carrots into thinner pieces 
(you may have to cut them into thirds or fourths)
Step 4: Slice your squash about 1/4 of an inch thick 
(any squash or variety of squash or other roast-able veggies will do)
Step 4: Put all the veggies in a large bowl


Step 5: Add 3 tbs of Onion Olive Oil (click here for link the recipe)
Step 6: Add a desirable amount of Italian seasoning and a dash of Sea Salt or Celery Salt
Step 7: Mix everything together (make sure all the veggies are covered with seasoning and Onion Olive Oil.)


Step 8: Put all into an oven pan and put in the oven
Step 9: If you like a bit of a crunch to your veggies bake about 20 minutes. For softer veggies 30-35 minutes
Step 10: Let cool slightly, serve and enjoy!


Happy Eating!
God bless,
Jacque Heaton

2 comments:

Anonymous said...

Oow thank you so much for this recipe! It looks very yummy. Going to have to try it.

Bugsy Malonn said...

Tried these myself and they are really good.