This recipe is a budget-friendly and healthy meal idea using some of the ingredients packed in our emergency food hampers that are distributed weekly by the Community Food Assistance Network.

Serves: 6 | Preparation: 10 minutes | Total: 40 minutes | Difficulty: Easy

Ingredients

• 2-3 medium sized onions, sliced 
• 3 medium sized potatoes, sliced 
• 2 sweet potatoes, sliced 
• 2 parsnips, sliced
• 2 carrots, sliced
• 1 turnip, cubed or 1 cup of rutabaga, cubed
• 1/4 cup vegetable oil
• 3 tablespoons of chopped fresh herbs or 3 teaspoons of dried herbs, any combination of thyme, rosemary, and sage
• Salt and black pepper to taste 

Instructions

1. Preheat oven to 425 F.
2. Wash, peel, and slice or cube the veggies. Any assortment of veggies will work! Pick your favourites or use whatever you have on hand. Just make sure you have at least 6 cups of raw vegetables to make 6 servings.
3. Place vegetables on a baking sheet. Drizzle vegetable oil on top and sprinkle with herbs, salt, and black pepper.
4. Bake for 5-10 minutes. Take out the baking sheet and stir the vegetables to help prevent them from sticking on the bottom.
5. Put the baking sheet back in the oven for another 20-25 minutes. Vegetables are ready when they are fork-tender. Once roasted, serve immediately.

ROASTED FALL VEGGIES RECIPE CARD

Adapted from: kaynutrition.com