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Mouth Watering Oven Roasted Veggies
What You’ll Need
2 tablespoons canola oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed butternut squash
1/2 head cauliflower, cut into florets
8 ounces Brussels sprouts, trimmed and cut in half
2 carrots, peeled and cut into 1-inch chunks
What to Do
Preheat oven to 400 degrees F. Coat 2 rimmed backing sheets with cooking spray.
In a large bowl, combine oil, garlic powder, onion powder, thyme, salt and pepper; mix well. Add vegetables to seasoning mixture, tossing until evenly coated. Divide evenly on baking sheets.
Roast 30 to 35 minutes or until tender, stirring halfway through cooking.
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