Roasted Vegetables

This is one of the easiest recipe dishes to put together and serve.  You can use so many vegetables in this recipe, depending on the season and what vegetables are available for a good price.  For a complete meal, add beef or pork roast, or chicken in the same pan with the vegetables. Bake until the meat tests done, and the vegetables are tender.

Ingredients

5 potatoes, peeled and quartered
5 carrots, cut into 2-inch long sections
1 butternut squash, peeled, seeded and cut into 1 1/2 inch pieces
2 onions, sliced
2 sweet bell pepper, cut into 1 1/2 inch pieces
2 Tbs. butter, melted
2 Tbs. oil
4 cloves garlic, minced
1 tsp. thyme
salt and pepper to taste

Directions

Set oven to 400°.  Get a 15 x 10 x 1-inch baking pan and set aside.

In a large bowl, combine potatoes, carrots, butternut squash, onions, and sweet bell peppers.

In a small sauce pan, add butter and oil together. Stir over low heat until the butter melts.  Stir in the garlic and thyme.

Pour the butter mixture over the mixed vegetables in the bowl.  Toss to coat. Season with salt and pepper to taste.

Spread the vegetables out in the baking pan. 

Roast for 45 to 50 minutes, or until the vegetables are tender. Stir the vegetables occasionally, so they do not burn on one side. 

Serve and enjoy.