Roasted Root Vegetables

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.

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