Roasted Vegetables

By janedoiron

I love roasted vegetables. I love the different flavors and colors. We're not usually brussel sprout fans, but with the seasoning and melted Romano cheese on top, they were yummy.

If you prep your vegetables "a day ahead," your dinner will come together much faster the next day!

Ingredients

• 16 boiling onions, cut the ends and remove the outside layer
• 12 brussel sprouts, trim the tough ends
• 5 large carrots, peeled and sliced
• 2 yellow squash, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup Romano cheese, shredded

Details

Servings 4
Adapted from makeaheadmealsforbusymoms.blogspot.com

Preparation

Step 1

~A Day Ahead~

Wash, peel, and cut up the vegetables. Place them in a large bowl, cover, and refrigerate.

~Cooking Directions~

Heat the oven to 350 degrees F. Spray a large sheet pan with nonstick spray. Add the oil, garlic powder, Italian seasoning, salt, and pepper to the vegetables. Mix well and spread them out on the sheet pan. Cover with foil and bake for 1 hour. Uncover and sprinkle the vegetables with Romano cheese. Bake for 5 minutes (uncovered). Serves 4 - 5.