ROASTED WINTER VEGETABLES

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ROASTED WINTER VEGETABLES

2 Medium Yams, cut into 1 inch cubes

1/2 lb Brussel Sprouts cut in half

1 lb Chestnuts, peeled

1 Cup Dried Cranberries

4 Carrots, cut into 1 inch pieces

2 Yukon Gold Potatoes, cut in 1 inch cubes

2 Turnips, cut into 1 inch cubes

2 Parsnips, cut into 1 inch pieces

2 Red Onions, quartered

10 Shallots, peeled and left whole

 

Preheat oven to 450°. In large bowl toss vegetables with pesto sauce.

Transfer veggies to baking dish and bake until tender 35 - 40 minutes.

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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