Cooking In The Heart Of Virginia: Roasted Winter Vegetables - WSET.com - ABC13

Roasted Winter Vegetables

Roasted Winter Vegetables
By: Chef Emerald Coleman

Ingredients:

• 1 Cup Butternut squash, ¼" cubes
• 1 Cup Rutabaga or Turnip, ¼" cubes
• 1 Cup Sweet potato, ¼" cubes
• 1 Cup Carrot, ¼" cubes
• 3 Tbsp Splenda
• ¼ Cup Olive oil
• Salt and Pepper to taste

Directions:

1. Combine all ingredients in a large bowl and toss to coat vegetables evenly.

2. Place in a baking dish or on sheet pan and roast in a preheated 350 degree oven for 30 to 40 minutes or until all vegetables are soft when pierced with a knife.

Remove and serve.