Roasted Harvest Vegetables

 

We have been enjoying yummy veggies from our garden for 

weeks; here is one of our favourite recipes.  

 

 

 Roasted Harvest Vegetables

  

4 medium potatoes (any variety, mixed is desired)

1 butternut squash

1 white onion

4 medium carrots

3 beets

12 cloves of garlic (or more to taste!)

¼ cup of olive oil

Sprinkle of dried oregano

Salt and pepper to taste

Preheat oven to 375 degrees.  Prepare each vegetable as desired.  I leave the potato peels on but prefer naked carrots.  Leave garlic cloves whole with outer casing removed.  Vegetables should be coarsely chopped and spread evenly in a large oven-proof baking dish. 

Pour oil over vegetables and stir to coat (adding a little more if desired)

Sprinkle with salt, pepper and oregano. Bake for approximately 45 minutes until fork easily penetrates the potatoes or beets.  

Vegetables should be nicely browned and delicious.

Enjoy!