Roasted Vegetable Medley

  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

3 carrots, cut into 1-inch pieces

3 stalks celery, cut into 1-inch pieces 

3 medium zucchini, cut into 1/2-inch rounds 

1 medium onion, cut into large chunks 

1 medium butternut squash, peeled and cut into 1-inch chunks

1/2 tablespoon olive oil  

3 tablespoons minced garlic 

Pink Himalayan salt and freshly ground black pepper 

Directions

  1. Preheat the oven to 375 degrees F.
  2. Mix together the carrots, celery, zucchini, onions and squash in a large bowl. Coat a large roasting pan with the olive oil. Spread out half of the vegetables in the pan. Scatter with half of the garlic and season with 1/2 teaspoon each salt and pepper. Add the other half of the vegetables in a second layer, scatter with the remaining garlic, and season again with 1/2 teaspoon each salt and pepper. Cover the pan with foil and roast until the vegetables are tender, 25 minutes.

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