Dani here!
It’s feeling like fall up here. I love the fall, it’s a perfect time to bake and roast everything! It’s also squash season.
You can mix this recipe up as much as you like! Take whatever you fancy, for me it was butternut squash, brussel sprouts, carrots, onions, garlic, and mushrooms.
Cut everything up in cubes (I went for 1-1.5″ cubes) and toss in olive oil and some spices, I had a Mediterranean blend laying around. Use whatever sounds good to you. Just salt and pepper is delicious as well! You want to separate your heartier veggies(squash, sprouts, any root veggie) and your more delicate stuff (mushrooms, tomatoes, zucchini). The heartier stuff will take longer to bake (30-45 minutes) while the delicate will cook up quicker (15-20minutes).
Line a baking sheet with foil or use a roasting pan. Toss your longer cooking veggies into a 375*-400* oven. Take a peak at them around 20-30 minutes and toss them around. You can add your softer veggies when you do this too.
Remove from the oven when everything is tender and looking crisp around the edges. Let cool for a moment and then ENJOY!!
BFF: Besties 'n' Food Forever 