Fall Roasted Veggies
A perfectly roasted combination of fall vegetables
- 1/2 kabocha squash, cubed
- 1 cup zucchini, cubed
- 1 cup cauliflower, cut into florets
- 1 cup daikon or carrot, cubed
- 1/2 cup onion in thin slices
- 1 tbsp water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
- 1/4 tsp nutmeg
Chop your vegetables into bite-sized pieces and add to a mixing bowl.
Add 1 tbsp of water and stir to coat evenly, this will help your spices stick.
Add your spices and stir again to combine.
Spread evenly on a baking dish & bake for 45 minutes at 350F. Enjoy!