Roasted Cauliflower, Carrots and Butternut Squash

  1. 1Toss these Vegetables in a bowl with 2 tsp Olive Oil
  2. ½ head of Cauliflower separated into bite-sized florets
  3. 3 Carrots peeled and bias-cut into bite-sized pieces
  4. ½ of a Butternut Squash, cleaned and chopped into large-bite chunks
  5. Season with Coarse Salt and Cracked Black, or a Seasoned Salt mix (I love Penzy’s Centennial Rub)
  6. Spread out evenly on large cookie sheet
  7. Roast at 450 F for 30 min