Name: Roasted Veggie Tray Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 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)

Roasted Veggie Tray Bake

Author: Ami Mackey
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Category: Vegetables

Ingredients

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)

Directions

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).