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Roasted Autumn Vegetables

Roasted Autumn Vegetables

2 small butternut squash
8 medium new red potatoes, well scrubbed and quartered
1 red onion peeled and cut into wedges
1 pound of carrots (6 to 8 medium) halved lengthwise if thick, and cut into 1 1/2 inch lengths
2 Tbs Leigh Oliver’s Bistro Herb Blend Seasoning
4 Tbs extra-virgin olive oil
1 tsp kosher salt

Preheat the oven to 450° F.  Place vegetables on a large baking sheet lined with foil. Drizzle with olive oil, sprinkle Leigh Oliver’s Bistro Herb Blend and salt over the vegetables. Toss to combine. Roast vegetables in oven until tender and beginning to brown, about 45 minutes. Toss vegetables and rotate the sheet halfway through cooking.

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Posted in: Cooking, Produce

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