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Roasted Autumn Vegetables




Source of Recipe


Betty Crocker Holiday






List of Ingredients



• 2 medium Yukon gold potatoes, cut into eights
  
• 1 medium red onion, cut into 16 wedge and separated
  
• 1 small buttered squash, peeled, seeded and cut into 1-inch pieces
  
• 1 large red garnet sweet potato, pelled and cut into 1-inch pieces
  
• 1 pound baby-cut carrots
  
• 2 tablespoons olive or vegetable oil
  
• 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
  
• 1/2 teaspoon salt
  
• 1 clove garlic, finely chopped
  






Instructions



1. Heat oven to 425. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place vegetables in pan. Pour oil over vegetables. Sprinkle with remaining ingredients. Stir to coat.
   
2. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crip-tender.
   






Final Comments


8 servings.