Roasted Winter Color

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

  1. Peel and cube vegetables. 
  2. 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. 
  3. 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!

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