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      Roasted Winter Vegetables

      Roasted Winter Vegetables By:{}Chef Emerald Coleman

      Ingredients:

      • 1 Cup Butternut squash, 1/4" cubes
      • 1 Cup Rutabaga or Turnip, 1/4" cubes
      • 1 Cup Sweet potato, 1/4" cubes
      • 1 Cup Carrot, 1/4" cubes
      • 3 Tbsp Splenda
      • 1/4 Cup Olive oil
      • Salt and Pepper to taste

      Directions:

      1. Combine all ingredients in a large bowl and toss to coat vegetables evenly.

      2. Place in a baking dish or on sheet pan and roast in a preheated 350 degree oven for 30 to 40 minutes or until all vegetables are soft when pierced with a knife.

      Remove and serve.

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