Easy Roasted Harvest Veggies (Serves 6-8)
INGREDIENTS
- Veggies – 2 pounds TOTAL fall and winter local veggies from your Farmers Market: sweet potatoes, red potatoes, winter squash (acorn, butternut, buttercup, Kobucha, sweet dumpling, delicata, sweet Thelma), carrots
- Olive oil – about 1/3 cup
- Seasoning blend such as Italian, 12 spice, or salt-free – to taste or about 1 tablespoon
- Dried herbs such as rosemary and thyme – to taste or about 1 tablespoon
- Garlic – minced or granulated – about 1 clove or 2 tablespoons
- Black pepper – to taste or about ¾ teaspoon
INSTRUCTIONS
1. Wash veggies and peel as desired. Potatoes and thin skinned squash does not need to be peeled. Remember, most of the dietary fiber is in the skin of potatoes and squash.
2. Cut the end off the squash to get a flat surface for safely cutting the remainder. Scoop out the seeds and discard (or you may roast them and enjoy later!).
3. Roughly chop into similar sized pieces or cubes. Smaller pieces will roast faster.
4. Sprinkle with olive oil. Add herbs or seasonings of your choice. Toss well in a mixing bowl.
5. Transfer to a sheet pan and spread into a single layer (line your sheet pan with parchment paper or foil for easy clean up!).
6. Roast in a convection oven (preferred) at 350 degrees for 15-20 minutes, depending on the size of your pieces. Stir or turn halfway through roasting for even browning.
Note: Leftover roasted cubed squash works well sprinkled on salads or mixed with a whole grain like brown rice or quinoa for a healthy side dish.
The School Health Initiative Program (SHIP) is a partnership between WJCC Public Schools and the Williamsburg Health Foundation.
