Roasted harvest vegetables

By á-10058

Ingredients

• 1/4 c olive oil
• 1/4 c vegetable broth
• salt and pepper
• 1/2 pd carrots peeled and cut in 1/2 inch pieces
• 1/2 pd Brussels sprouts ends trimmed and halved
• 1/2 pd fingerling potatoes halved length wise and quartered if large
• 1 medium butternut squash peeled and diced

Preparation

Step 1

Heat oven to 400
Line a large jelly roll pan with foil
In a large bowl mix the olive oil, broth and salt and pepper then toss with the mixed vegetables to coat
dran and save remaining broth mixture
spread vegetables on the jelly roll pan
pour reserved broth over the vegetables
roast for 40 mins or till tender turning once