More Roasted Veggies


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I don’t know if I ever realized how much I truly love vegetables.  Especially roasted.  Something special happens to vegetables when they are roasted…Okay, maybe I’ve taken it a step too far 🙂

Either way, with fall here and vegetables on the menu, I have spent many a Sunday roasting away.

I won’t share a recipe this post, but I roast a mix of vegetables – carrots, peppers, yellow and green squash, butternut squash and parsnips.  I usually roast them with garlic-infused olive oil, garlic, onions and salt.  Cooking times can vary for the vegetables, so I keep an eye on them – cooking for about 20 – 30 minutes for most, up to 40 for a butternut squash.

I really must recommend that combination of roasted vegetables and the Downeast Cider Pumpkin Blend – nothing really says fall more than that combo!

 

             

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