Oven Roasted Harvest Vegetables

Roasted Harvest Vegetables are perfect in salads, pastas or rice dishes.

Course Main Course

Cuisine American

Keyword squash, vegetables,

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 cups

Calories 269kcal

Author Alkaline Recipes

4 cups of frozen harvest vegetables my vegetables have sweet potatoes, parsnips, red onion, orange and yellow carrots.
⅛ cup of olive oil
2 tablespoon maple syrup
salt and pepper
2 tablespoon granulated garlic

Add vegetables to large bowl. Drizzle olive oil, maple syrup.
Sprinkle salt, pepper and granulated garlic. Mix vegetables
Spread vegetables on baking sheet lined with parchment, or place on oiled grill.
Bake at 400 degrees for 20-25 minutes, turning at 10 minutes, or place on grill for 20 minutes, turning at 10 minutes.
Use vegetables as main dish, side dish, in Harvest Vegetable Salad or Lentil Pasta With Vegetables