We love to make a tray bake of roasted vegetables each week during our batch cooking sessions. You can choose any vegetables, you like. We love using a mix of root vegetables, squashes and potatoes with our favorite herbs and spices.
Ami Mackey
8
15 minutes
30 minutes
Vegetables
1 Delicata squash, sliced
2 Sweet potatoes, diced
1 Garlic head, halved
½ Pound Brussels sprouts, halved
5 Carrots (whole or chopped)
2 Beets, diced
4 baby potatoes, halved
1 Red onion, chopped
2 Sprigs Rosemary
2 Sprigs Thyme
4 Sage leaves, finely chopped
1 Teaspoon Smoked Paprika
1 Teaspoon Garlic powder
Tangerine Balsamic Vinegar for drizzling (or a squeeze of orange)
Preheat oven to 400 degrees
Line a baking sheet with parchment paper.
Add all of the vegetables to the tray.
Add the herbs and spices evenly across the tray.
Bake for 30 minutes or until tender.
Just before serving drizzle with balsamic vinegar or a squeeze of orange (or any other citrus).
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