Roasted Winter Color
By Betsy Robertson
Beets cut into 3/4” cubes
Sweet Potatoes cut into 3/4 inch cubes
Carrots cut into 3/4” cubes
Butternut Squash cut into 3/4” cubes
Any other firm sweetish vegetable such as turnips, potatoes, parsnips, rutabagas, etc
For each cup of vegetables Mix:
1/4 cup oil
1/4 tsp nutmeg or allspice
1/4 cup chopped pecans
- Peel and cube vegetables.
- For each cup of vegetables measure 1/4 cup of oil, 1/4 tsp of either nutmeg or allspice and 1/4 cup of pecans mix together and drizzle over the veggies and toss.
- Spread on a butternutaking sheet and bake in 350 degree oven until tender.
This is a great recipe. I like it because I can just throw in whatever I have in the garden at the moment and it will be great!