This morning, I only had squash, potatoes and sweet potatoes to work with. It reminds me that summer is over and soon enough I will be missing all the wonderful local produce I've enjoyed this season. Not one to be down, I decided to roast these beautiful vegetables for breakfast and for John to have for meals during the week.
Roasted Winter Vegetables
-1 medium sweet potato*
-1 large Yukon gold potato*
-1/4 cup extra virgin olive oil
-1 tsp garlic powder (use fresh if you have it)
-Mrs. Dash Italian blend
1) Preheat oven to 400F with foil-covered cookie sheet in oven. Wash and peel squash; dice into 1/2" pieces.
2) Wash potatoes, remove blemishes and eyes (leave peel-it's good for you), and dice to 1/2 inch pieces.
3) Place all pieces in a large bowl and coat with oil and spices.
4) Spread vegetables in single layer on heated cookie sheet.
5) Roast 40 minutes, turning vegetables halfway through.
*CSA ingredients
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