ROASTED VEGETABLES
One Pan Roasted Harvest Vegetables SERVES: 8
INGREDIENTS: 2 red or yellow potatoes, diced into bite-sized pieces 2 beets, peeled and cut into bite-sized pieces 2 carrots, peeled and cut into bite-sized pieces 2 parsnips, peeled and cut into bite-sized pieces 1 onion, cut into wedges 1/2 butternut squash, peeled
and cut into larger-sized pieces
3–4 tbsp olive oil 1
tsp salt (or to taste) tsp black pepper tsp garlic powder tbsp honey or to taste
1 1 2
INSTRUCTIONS: 1. Preheat oven to 375 F. 2. Cut vegetables. 3. Drizzle with olive oil, spices and herbs (optional). 4. Place vegetables on a parchment-lined baking sheet. 5. Roast for 30–40 minutes, flipping halfway, until golden brown and tender. 6. Glaze or drizzle with honey after cooking.
Leftovers from this recipe can be used to make a tasty vegetable soup.
SAVOUR MANITOBA | SPRING 2026 | 43
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