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Roasted Root Vegetables

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Roasted Root Vegetables

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Prep Time min Cook Time min Total Time 40 mins

Servings: 4

Spice: Appalachian Lamb Seasoning Courses: Main Course, Side Dish

Ingredients

Servings

1 red onion (peeled)
1 mixed petite potato (yellow, purple, red, unpeeled)
¹⁄₂ butternut squash (cut in half and seeded, peeling left on)
1 head of garlic bulb (1/4 of the botom cut off)
3 tablespoons olive oil
2 tablespoons Appalachian Lamb Seasoning

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

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Cut onion into eight wedges. Cut potatoes in half. Cut squash into ½ inch slices and then slice those in half. Add the vegetables and garlic bulb to a large bowl.

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Add the Appalachian Lamb Seasoning to the oil and drizzle over the vegetable mixture. Use your hands or a large spoon to get everything coated well. Bake uncovered for 35-40 minutes. Add more salt to taste, if needed.

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Note

*Recommendation: Be creative with the combination of roasted vegetables! You could use carrots, beets, parsnips, acorn squash or celery root.

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Spices Used in this Recipe

Smoky Habanero Powder

Name: Roasted Root Vegetables
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 red onion; 1 mixed petite potato; 1/2 butternut squash; 1 head of garlic bulb; 3 tablespoons olive oil; 2 tablespoons Appalachian Lamb Seasoning