Roasted Vegetable Medley With Tuscan Seasoning

Allison Johnston | 14 November, 2016

This healthy, yet tasty little dish is perfect to eat while cozied up during the cold winter months approaching us! 

4- 6 people

preheat oven to 400º


 4 Sweet Potatoes

1 Acorn Squash

 4 Large Carrots

 2 Red onions

1/4 cup Olive Oil

Generous pinch of Kosher salt

 2 Tbsp Tuscan Seasoning



Cut the acorn squash into quarters and scoop out the seeds.

Peel the sweet potatoes and cut them into inch cubes.

Peel the carrots and cut into inch cubes.

Peel off the outer layers of the onion and cut into quarters.

Places the vegetables in a roasting pan and try not to overlap. Make sure the

squash is skin side down. Coat the vegetables with olive oil, sprinkle with a little

kosher salt, and then sprinkle generously with TUSCAN SEASONING.

Place the roasting pan into a preheated oven ( 400º) and roast for around 45/60 minutes.

Make sure you toss the vegetables half way through the cooking!