Roasted Veggie Sheet Pan
Recipe tags: vegetable base, easy difficulty, main, vegetarian, roast
|¼ cup||olive oil|
|2 tbsp||Better Than Bouillon® Seasoned Vegetable Base|
|2 tbsp||chopped fresh thyme|
|4||cloves garlic, minced|
|4 cups||cubed butternut squash|
|4||large parsnips, peeled and cut into chunks|
|2||large carrots, peeled and cut into chunks|
|2||golden beets, peeled and cut into wedges|
Preheat oven to 425F. In large bowl, whisk together oil, Vegetable Base, thyme and garlic; add squash, parsnips and carrots, tossing well to coat. Arrange in single layer on large parchment paper–lined baking sheet.
Toss beets with any residual oil mixture in bowl. Scatter beets over top of vegetables on baking sheet (do not stir to combine as the red beet color will stain other vegetables).
Roast, stirring gently once, for 25 to 30 minutes or until tender and lightly browned around edges.
Tip: Serve as a side dish with roasted meats or broiled fish.