Peel the carrots. Cut in thirds. Place in a mixing bowl. Drizzle some of the olive oil and sprinkles of garlic powder, Italian seasoning and salt and pepper. Mix together then transfer into a sheet pan.
Cut up the zucchini in half chunks. Place in a mixing bowl. Drizzle some of the olive oil and sprinkles of garlic powder, Italian seasoning and salt and pepper. Mix together then transfer into a sheet pan.
Peel the sweet potatoes. Slice in chunks. Place in a mixing bowl. Drizzle some of the olive oil and sprinkles of garlic powder, Italian seasoning and salt and pepper. Mix together then transfer into a sheet pan.
Peel and seed the butternut squash. Slice in chunks. Place in a mixing bowl. Drizzle some of the olive oil and sprinkles of garlic powder, Italian seasoning and salt and pepper. Mix together then transfer into a sheet pan. (I forgot to take a picture, it was a busy day.)
Take note of how I arrange the veggies. Roast in a preheated oven, 375° for 25 minutes. The Zucchini will cook faster. Take them out, place in a bowl, cover with foil and set aside. Put the sheet pan back into the oven to roast for another 15 minutes. A little longer if necessary for the sweet potatoes and butternut squash.
