Roasted Fall Veggies by
Cpeirson
Ingredients
Halved brussel sprouts (broccoli)
diced butternut squash
diced gold potatoes
chopped red bell peppers
diced granny smith apples
diced carrots
rosemary sprigs
chopped fresh garlic
Avacado Oil or EVOO
s&p
paprika
cumin
crumpled feta
Instructions
Lay veggies down on large sheet pan side-by-side. Drop rosemary sprigs and garlic pieces over top. Sprinkle with s&p, paprika, cumin.
Bake at 350 until veggies are fork tender.
Sprinkle with feta and serve while hot.
