Roasted Fall Veggies

• Fresh vegetables
• 1 head Cauliflower
• 1 bunch Broccoli
• 1 each Red and Yellow Bell Peppers
• 1 Red Onion
• 1 Butternut Squash
• 1 Lg Sweet Potato
• 3 Yukon Gold or Red Potatoes
• Fresh Herbs
• (more or less to taste)
• Use less if using dried herbs.
• 1 tbls Rosemary
• 1 tbls Thyme
• 2 tbls chopped/snipped Chives
• 1/3 cup garlic infused olive oil
• Salt and Pepper

1. In a large bowl combine all of the cubed vegetables with the broccoli and cauliflower florets.
2. In separate bowl combine all herbs salt and pepper and oil. Whip with a whisk and pur over the vegetables toss until completely coated. Spread out on roasting pan place in oven and roast for 30 to 45 mins depending on preference of doneness.

fresh vegetables, cauliflower, broccoli, red, red onion, butternut, red potatoes, herbs, herbs, rosemary, thyme, chives, garlic, salt

Taken from www.epicurious.com/recipes/member/views/roasted-fall-veggies-50106267 (may not work)