Autumn Roasted Veggies

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Acorn squash, medium
  • 1 tsp Basil, dried
  • 2 cup Bell pepper
  • 1 cup Brussels sprouts
  • 2 cups Cauliflower florets
  • 1 tsp Oregano, dried
  • 2 cups Sweet potatoes
  • 2 cups Zucchini

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tsp Cinnamon
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on gimmedelicious.com

Ingredients

• 2 cups sweet potatoes, cut into 1½-inch thick pieces
• 2 cups cauliflower florets
• 2 cup bell pepper, cut into 1 inch pieces
• 2 cups zucchini, sliced or cubed into 1 inch pieces
• 1 medium acorn squash, seeded, cut into 1 inch slice or cubes
• 1 cup brussels sprouts
• ¼ cup olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon

Directions

• Preheat oven to 400 degrees.
• Place chopped veggies in an extra large bowl. Pour oil and spices onto veggies. Toss with hands to combine.
• Spread vegetables in an even layer on baking sheet (s) and bake at 400 degrees for 30-40 minutes, flipping halfway through cooking time.