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Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 5 Russet potatoes
- 3 yams, peeled
- 1 medium butternut squash, peeled
- salt and pepper to taste
- 2 red onions
- 2 red peppers
- 3 Tbsp. olive oil
Method
- Preheat oven to 400°.
- Cut all vegetables into 1/2-inch chunks.
- Toss potatoes, yams and squash with 2 tablespoons olive oil so all sides are coated.
- Spread vegetables in a single layer in 2 shallow baking pans and put in preheated oven for 10 minutes. Toss onions and peppers with remaining oil.
- Add to pan in oven; sprinkle with salt and pepper.
- Roast until vegetables are browned and begin to dehydrate, about another 20 minutes.
- Delicious hot or cold.
- May add 1 tablespoon curry powder.
