Roasted Vegetables
By: Jane Doiron
Published: Friday, January 1, 2010 - 3:14pm

Ingredients




16 boiling onions, cut the ends and remove the outside layer
12 brussel sprouts, trim the tough ends
5 large carrots, peeled and sliced
2 yellow squash, sliced
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup Romano cheese, shredded

Preparation

1 Wash, peel, and cut up the vegetables. Place them in a large bowl. 2 Heat the oven to 350 degrees F. Spray a large sheet pan with nonstick spray. 3 Add the oil, garlic powder, Italian seasoning, salt, and pepper to the vegetables. 4 Mix well and spread them out on the sheet pan. 5 Cover with foil and bake for 1 hour. 6 Uncover and sprinkle the vegetables with Romano cheese. 7 Bake for 5 minutes (uncovered).

About


If you prep your vegetables a day ahead, your dinner will come together much faster the next day!