Easy Roasted Vegetable Recipe - Daniel Fast Friendly — Daniel Fast Journey
Serves 6–8
•1 red onion, quartered
•1/2 butternut squash, cubed
•2 medium sweet potatoes, cubed
•8 oz. fingerling potatoes
•8 oz. carrots, sliced
•16 oz. Brussels sprouts, halved
•2 red bell peppers, sliced
•1/4 cup olive oil
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tsp salt
•1/2 tsp pepper
•1/4 cup fresh parsley (optional garnish)
1. Preheat oven to 400 degrees.
2. Wash and cut vegetables, trying to keep them uniform in size for more even cooking.
3. Whisk together oil, garlic powder, onion powder, salt, and pepper and toss vegetables to coat.
4. Spread evenly on two shallow pans or baking sheets and cook 35–45 minutes, stirring every 10 minutes and rotating pans halfway through cook time.
5. Allow vegetables to cool slightly, garnish with fresh parsley, additional salt and pepper to taste, and serve.
