Such amazing flavour when you use what's in season. Even better if you grow it yourself!
All these unique flavours create a tasty variety for your dinner, lunch or even snack.
Butternut Squash:
Wash, thinly slice and peel butternut squash.
Place in ungreased oven safe dish. Sprinkle generously with cinnamon. Drizzle with pure maple syrup and toss to evenly coat.
Place 1/4" water in bottom of dish. Add more if you notice it really drying out during baking. You do not want the squash to stick or burn to the bottom of the pan. Be careful not to add too much or your squash will taste too watery.
Place in uncovered oven to roast at 375F for approximately 30-45min depending on how many squash you used. You will know the squash is done when it is soft with a few crispy edges
Beets and Carrots:
Wash, peel and thinly slice beets and carrots.
Place in ungreased oven safe dish. Sprinkle with sage. Drizzle with a balsamic vinegar. Toss vegetables to evenly coat. If you do not want your carrots turning purple, cook them separately from the beets.
Place 1/2" water in bottom of dish. Add more if you notice it really drying out during baking.
Place covered in oven, covered will help the beets and carrots to steam a bit and not dry out. Roast at 375F for 45min-1hr, depending on how many beets and carrots you used. You will know they are done when they are soft, but still firm.
Potatoes:
Wash, Peel and thinly slice potatoes.
Place in ungreased oven safe dish. Sprinkle with Montreal Chicken Spice. Toss potatoes to evenly coat.
Place 1/2" water in bottom of dish. Add more if you notice it really drying out during baking.
Place uncovered in oven. Roast at 375F for 45min-1hr, depending on how many beets and carrots you used. You will know they are done when they are soft, but still firm.
Broccoli and Red Onion:
Wash and slice broccoli and onion.
Place on non-stick baking sheet. Sprinkle with Salt and Pepper. Toss to evenly coat.
Place uncovered in oven. Roast at 375F for approximately 20minutes. You will know they are done when the broccoli has softened and the onion begins to shrivel up a little.
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