Roasted Root Vegetables

Roasted Root Vegetables-the perfect side dish!

This side dish is colorful, tasty, and easy to make--all important factors at this busy time of the year.  I will be serving it with my Christmas ham because I love it and because the colors are so beautiful.

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yield: ~6-8 servings  prep time: ~15 minutes to prep veggies, 45 minutes to roast  difficulty: super easy

Ingredients:

1 peeled and cut butternut squash

1 peeled and cut buttercup squash

1 large bunch of carrots peeled and cut diagonally

3 sweet potatoes peeled and cut

1/4 cup honey

1 tsp ancho chili powder (or more if you like it spicy)

1 tsp garlic powder

11/2 tsp sea salt

Freshly ground black pepper

2 tbs sesame seeds

2 tsp chopped fresh rosemary

generous amount of olive oil

Instructions:

1. Prepare all veggies and put them in a large roasting pan
2. Add oil, honey, herbs and spices
3. Toss until veggies are well coated
4. If it seems dry, add more oil
5. Roast at 350 F for about 45 minutes
6. Stir several times during roasting
7. Veggies and sesame seeds should be browned and caramelized