Roasted Veggie Sheet Pan

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: vegetable base, easy difficulty, main, vegetarian, roast

Ingredients

Quantity	Ingredient
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

Directions

1

Preheat oven to 425°F. 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.
2

Toss beets with any residual oil mixture in bowl. Scatter beets over top of vegetables on baking sheet.
3

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.

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