Gramp’s Kitchen – Roasted Vegetables

Roasted Vegetables

1 small cauliflower, cut into florets (4 cups)
1 small butternut squash, peel & cut into 1” pieces
2 medium parsnips peel & cut ½” pieces
1 cup carrots
1 sweet red pepper, 1 “pieces
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
¾ teaspoon thyme
¾ teaspoon oregano

Toss & bake at 450 degrees for 15 minutes in large baking pan with cooking spray. Lower heat to 425 for additional 30 minutes

*Recipe from unknown source. Found in my Grandparents kitchen.

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