Spicy Roasted Vegetables

• 1 3/8 lbs baby red potatoes, diced
• 3 1/2 cups turnips, diced
• 1 1/2 cups parsnips, diced
• 1 cup yellow squash, chopped
• 1 cup green zucchini, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup celery, chopped
• 3 cups onions, quartered
• 1 cup carrot
• 5 garlic cloves, chopped
• 3/4 cup red pepper, chopped
• 1 teaspoon Lawry's Seasoned Salt
• 1 teaspoon fresh cracked pepper
• 1 teaspoon chipotle pepper
• 2 tablespoons oil (vegetable or olive)
• butter-flavored cooking spray

1. Place all chopped vegetables into a large bowl or pot.
2. Pour oil over the vegetables.
3. Sprinkle salt and peppers over the vegetables.
4. Spray with butter spray.
5. Stir till all are covered.
6. Spread mixture onto a foil covered baking sheet and spray with butter spray.
7. Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
8. Let vegetables cool and place one cup @ in seperate freezer bags to freeze.

baby red potatoes, parsnips, yellow squash, green zucchini, green pepper, celery, onions, carrot, garlic, red pepper, salt, fresh cracked pepper, pepper, oil, butter

Taken from www.food.com/recipe/spicy-roasted-vegetables-355925 (may not work)