ROASTED ROOT VEGETABLES

YOU WILL NEED:

Oven at 400 degrees
Cookie sheet
Spatula
Paring knife or peeler
Foil


INGREDIENTS:

1/2  Sm. bag of baby carrots
1 lg. potato
1/2  Sm butternut squash
3 tbsp. oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. each of the following:  oregano, season-all, paprika  (use whatever spices you like)


1.  Heat over to 400 degrees.  Line the cookie sheet with double foil.

2.  Put carrots on cookie sheet, peel potato and cube into 1 inch cubes and put on cookie sheet with carrots.  Cut squash in half sideways.  Peel the smallest end and cut into 1 inch chunks, add to veggies on cookie sheet.

3.  Pour oil over veggies, add all the spices and toss around with your hands so everything has oil on it. 

4.  Bake for 1 hour or until carrots are soft in middle.  Turn them with a spatula about 1/2 hour into the baking time.

5.  Remove and place in a pretty dish.


SERVES:  1 OR 2

SERVING HINTS:  You can serve these with any meat.  You have a potato and side dish in one.  The butternut squash is a little hard to work with, but totally worth the effort.  You could also use the whole squash, discard the seeds.  Leftovers would be good in soup.