Sweet Potatoes, Red Potatoes, Carrots & Butternut Squash
- 18 oz.
One of the easiest ways to cook, roasting draws out the vegetables’ natural sweetness while giving their exterior a slightly crisp bite. Just sit back and let the oven work its magic while the flavor of Halved Brussels Sprouts, Butternut Squash & Onions roasts into a savory masterpiece your taste buds will love.
How to Roast Halved Brussels SproutsYOU WILL NEED:
1 pkg. Pictsweet Farms frozen Vegetables for Roasting Sweet Potatoes, Red Potatoes, Carrots & Butternut Squash
3 tablespoons olive oil or other cooking oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- PREHEAT oven to 450°F.
- PLACE frozen vegetables in shallow baking pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer.
- ROAST 20 MINUTES or until desired browning occurs. Stir once halfway through.
- Keep frozen until ready to cook
- Do not refreeze
- Heat to 165°F before use
- Refrigerate leftovers
Sweet Potatoes, Red Potatoes, Carrots, Butternut Squash.
Serving Size3/4 cup (84g)
Servings per Containerabout 6
Amount Per Serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet.