This recipe calls for parchment paper. If you haven’t used parchment paper before you are in for a treat. Available for purchase at any grocery store, it comes in a roll or you can order online pre-cut in the exact size of a half sheet pan or cake pan. The beauty of parchment paper is nothing will stick to it (i.e. vegetables, cookies, etc.). Cleanup is minimal; just throw away! Enjoy, friends!
Roasted Acorn Squash, Rainbow Carrots and Sweet Potatoes
½ acorn squash, cut in ½-inch scalloped half moons
10 rainbow or orange carrots, washed and peeled
1 sweet potato, cut in ½-inch slices, then cut each slice in half moons
½ red onion, cut in ½ inch slices, then cut each slice in half
2 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper. Spread 1-tablespoon oil on parchment paper.
Place vegetables on parchment paper and drizzle remaining tablespoon oil on top. Move vegetables around coating with oil on both sides. Arrange vegetables in a single layer. Sprinkle with salt and pepper.
Bake 25 minutes or until vegetables are fork tender. Makes 6-8 servings.
Published in The News and Neighbor on January 24, 2018