Recipe Name Roasted Vegetables Submitted by Guest Recipe Description Roasted Veggies with Sage and Rosemary and a Splash of Fennel Oil Quantity 1 Quantity Unit 12X24 Pan Prep Time (minutes) 60 Cook Time (minutes) 60 Ready In (minutes) 120

Ingredients Amount Measure Ingredient 1 1/2 cups, cubes Squash, butternut 1 1/2 cups, slices Parsnips, peeled and cut into 1-inch chunks 1 cup, chopped carrots diced 1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, raw, chopped 1 onion 1 Large onion, chopped 1/4 cup, whole hazelnuts, lightly toasted 1/4 cup, whole almonds 1 tablespoon rosemary, sprigs, fresh 4 tablespoons sage, fresh, chopped 1 cup, cubes Sweet potato 2 tablespoons fennell Steps Sequence Step 1 Roasted Veggies. Peel