Roasted Fall Vegetables

Roasted Fall Vegetables
by Rachael Randall

Yams

Carrots

Butternut squash

Olive Oil

Salt and Pepper

Cut up vegetables in cubes or sticks (like a carrot stick). Place in a large zip-loc bag and drizzle olive oil in to lightly coat. Mix bag around until evenly coated. Pour out onto a foil lined baking sheet. Sprinkle salt (I like Kosher) and pepper on top. Roast in 375* oven for 30ish minutes…until vegetables are fork tender. Stirring vegetables half way through.