Roasted Carrots and Squash

This has become my family’s favorite way to eat their veggies, which I am totally thrilled about because I can eat a whole bowel of this and call it dinner!
Step 1: Preheat your oven to 450 deg.
Step 2: Peal the carrots (unless you buy the baby carrots)
Step 3: Cut carrots into thinner pieces
(you may have to cut them into thirds or fourths)
Step 4: Slice your squash about 1/4 of an inch thick
(any squash or variety of squash or other roast-able veggies will do)
Step 4: Put all the veggies in a large bowl
Step 5: Add 3 tbs of Onion Olive Oil (click here for link the recipe)
Step 6: Add a desirable amount of Italian seasoning and a dash of Sea Salt or Celery Salt
Step 7: Mix everything together (make sure all the veggies are covered with seasoning and Onion Olive Oil.)
Step 8: Put all into an oven pan and put in the oven
Step 9: If you like a bit of a crunch to your veggies bake about 20 minutes. For softer veggies 30-35 minutes
Step 10: Let cool slightly, serve and enjoy!
Happy Eating!
God bless,
Jacque Heaton

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