Sweet Potatoes, Carrots & Parsnips
Sweet Potatoes, Red Potatoes, Carrots, Butternut Squash.
For Food Safety: Keep frozen until ready to cook. Do not refreeze. Heat to 165 degrees F before use. Refrigerate leftovers. Bake: 1. Preheat oven to 450 degrees F. 2. Place frozen vegetables in a shallow baking pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer. 3. Roast 20 minutes or until desired browning occurs. Stir once halfway through. Must be cooked thoroughly. You Will Need: 3 tablespoon olive oil or other cooking oil; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper.