Roasty, Toasty Part II

veggies

Nothing says “wow, it’s not summer anymore” than a pan of roasted root vegetables. Butternut squash, parsnips, carrots, red onion and baby potatoes with a light coating of olive oil, sea salt and fresh black pepper. Pop in 425° oven and you get a pan full of caramel-lee goodness. Goes great with the turkey I cooked on the other shelf of the oven at the same time!

veggies roasted


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