Roasted Autumn Veggies Recipe

Ingredients

1 Large Sweet Potato, Chopped
1 Small Onion, Chopped
1 Cup, Carrots, Chopped
5 oz. Brussels Sprouts, Bottoms Trimmed, Halved (discard loose leaves)
2 Baking Apples, Chopped into Large Pieces
1 Tbsp. Garlic, Minced
2 Tbsp. Olive Oil
½ tsp. Ground Pepper
½ tsp. Coarse Salt
Dried Basil and Oregano

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together the garlic, olive oil, salt, pepper, and pinches of basil and oregano.
3. Add chopped vegetables to the bowl and mix until the vegetables are coated evenly.
4. Place onto a greased pan*.
5. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes. Stir every 10-15 minutes of roasting.

*Use shallow pans, such as baking sheets, and don’t overcrowd vegetables. Divide coated vegetables onto two pans if needed.