Roasted Veggies

By carvalhohm

Ingredients

• Asparagus
• 1/2 -in.-thick red onion wedges
• 1/2 -in.-thick zucchini slices
• 3/4 -in. cubes peeled butternut squash
• 1 -in. strips red pepper
• 1 -in. cauliflower florets
• 1/2 -in.-thick fennel slices
• Peeled, halved baby carrots
• Halved Brussels sprouts

Details

Adapted from womansday.com

Preparation

Step 1

Heat oven to 450ºF. Line rimmed baking pan with foil. Toss 1 lb vegetables with 2 tsp olive oil and 1/4 tsp each salt and freshly ground pepper in pan.

Roast for 10 minutes: Asparagus, red onion and zucchini.

Roast for 15 minutes: Butternut squash, red pepper and cauliflower.

Roast for 20 minutes: Fennel, baby carrots and Brussels sprouts.