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Yumbini with Roasted Vegetables

Yumbini with Roasted Vegetables

Roasting works well with winter squash, carrots, broccoli, brussels sprouts, cauliflower, sweet potatoes, green beans, onions, rutabaga, turnips, and parsnips.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Keyword: Any Yumbini Flavor, Cowboy BBQ, Curried Turmeric, Smoky Chipotle, Vegan, Vegetarian

Ingredients

  • 1 3.5 oz pkg Yumbini (any flavor) Prepared according to package directions
  • 1-2 Tbsp Olive Oil Or cooking oil of your choice
  • Vegetables, cut Hard vegetables work well, see list above
  • Salt optional
  • Ground Black Pepper optional

Instructions

  • Preheat oven to 450 F.
  • Rinse vegetables with water.
  • Trim off hard stems, ends, and any blemishes. Remove seeds. No need to peel unless vegetables are very old or blemished. Cut into pieces about 1/2-3/4 inch thick.
  • Place cut vegetables in a large baking pan. Hint: Glass pans help with browning. Drizzle olive oil over vegetables; you want just enough to coat the pieces, but not so much your veggies are swimming in oil. Add salt and pepper if desired.
  • Mix oil (and salt and pepper if used) into vegetables using your hand so each piece is coated with oil. Hint: mix with one hand so you can use the other one to add more oil or seasonings if needed.
  • Spread vegetables into a single layer and put pan into 450F degree oven.
  • Roast for about 20 minutes, until veggies are softened and brown on the edges. While veggies are roasting, prepare Yumbini with 3/4 cup water according to package directions.
  • Serve with Yumbini and ENJOY!

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