I can’t get enough of roasted vegetables!! Especially root vegetables and especially this time of year. They are so rustic and hearty and look beautiful on your table. The fun thing about them is that you can make them in any combination and it is ALWAYS good. So for the amateur cook it’s a no fail dish. Pick from your favorites or from what’s on hand, throw them together, roast ’em and like magic you have a dish to serve that makes you look like a pro! I have many of my own favorite combinations and I will be posting them but this one is my absolute favorites. It is perfect for the Fall and winter and holiday season and can be paired with just about anything. You can prep it ahead and roast it before serving and this is also one of my Healthy Selections recipes so it’s good for ya too! Enjoy! 🙂

You will need:

• 6 lg organic carrots, washed and cut into 1 inch pieces (I don’t peel them)
• 1 med butternut squash, peeled, cleaned, and cut into large chunks
• 15-20 peeled whole garlic cloves
• 1/2 tsp fresh ground pepper
• 1/4 tsp salt
• 1-1/2 tsp curry powder
• 1/4 tsp ginger
• EV Olive Oil

Preheat oven to 425 degrees

Spray a metal cookie sheet with cooking spray

Mix dry ingredients in a small bowl

Spread out vegetables in a single layer on cookie sheet then drizzle a good amount of olive oil over them (approx 2 TBS)

Sprinkle dry mix evenly over veggies

With clean hands toss and mix the vegetables until they are blended with the oil and spices and return to a single layer

Lay a piece of foil over the vegetables loosely (do not seal)

Bake for 30 minutes

Remove foil and roast another 15 minutes

Vegetables should be soft but slightly firm when done

Take out of oven and lay foil loosely again over the veggies to keep warm

Transfer to your favorite serving dish and give them a little drizzle of olive oil and a sprinkle of pepper before serving

They are GREAT leftover!

Enjoy! 🙂

Created with love by:

Creations_by_Char

Char Head 🙂