Easy Roasted Veggies
1 lb squash or sweet potatoes, peeled & cut in thin chunks
1/2 lb root veggies like daikon radish, parsnips or turnips, peeled & cut in 3/4 inch cubes
1 lb onions, chopped
1/3 cup Vinaigrette or Cider Jus
1 bunch or bag greens, torn (spinach, kale, collard greens, etc.)
Salt and Pepper, to taste
Heat oven to 450 degrees F.
Heat a large roasting pan in the oven for 15 minutes.
Top with Parchment paper.
Drizzle 1 tbsp Vinaigrette into the pan.
Put in all the veggies with 1 tbsp Vinaigrette and toss to mix.
Drizzle remaining Vinaigrette over the veggies.
Season with salt and pepper.
Cover tightly with foil and roast for 30 minutes.
Remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.