Quick Oven Roasted Vegetables

I've been away too long, I know. I've been battling a cold for the past week and it really was an even fight. Thankfully I feel much better now so here I am again, sharing my veggie adventures with you. I was inspired for these easy oven roasted veggies by oven fries which I really enjoy, so instead of the traditional wedges, I used a beautiful white sweet potato and a butternut squash. I cut them into 1 inch cubes, drizzled generously with olive oil, and sprinkled all with salt and cracked black pepper. As these both have a fairly high sugar content, the caramelization gave a nice crunch, while the center was tender and perfectly cooked. I served the veggies along with a simple roasted beet salad, and grilled salmon filets. I'm quite sure that any firm tuber or root vegetable would work beautifully here- turnip, dasheen, breadfruit, try whatever you have in the kitchen...then let me know how it turned out!

Quick Oven Roasted Vegetables

1 large white sweet potato, peeled and cut into 1 inch cubes

1 butternut squash, peeled and cut into 1 inch cubes

2 tbsp olive oil

1 tsp sea salt

1 tsp cracked black pepper

• Preheat oven to 350 degrees
• Spray a large baking tray with non stick cooking spray
• Place vegetables on baking tray

• Drizzle with olive oil, and sprinkle salt and black pepper.
• Toss to coat evenly.
• Roast in oven for 15-20 minutes or until veggies are tender,turning vegetables halfway through cooking time.

• Serve hot, and congratulate yourself for not indulging in those greasy fries!