TULSA - Eric Himan joined us in the Reasor's kitchen with a delicious and healthy Fall recipe.
Roasted Autumn Veggies
4 sweet potatoes
3 yellow onions
1 purple onion
6 medium carrots
3 butternut squash
sprigs of thyme
Preheat oven to 375.
Quarter all the vegetables up and pour into a medium size bowl. Drizzle in olive oil, add salt and pepper, and season with the thyme.
Pour the vegetables onto a sheet pan already fitted with parchment paper. Spread evenly.
Roast the vegetables for 35 minutes or until brown flipping them over halfway through.
Once done, you can choose to drizzle with honey or add a few pinches of cumin for added flavor.
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