Roasted Vegetables

-Carly Paulsen

2 cups chopped vegetables
(I've tried squash, sweet potato, yams, yellow onions, turnips, carrots,
Green beans and cauliflower -- or try a combination of several different kinds
Our favorite is yams and squash)
2 tsp. olive oil
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg (preferably freshly ground)
1 Tbsp. sugar, maple syrup or Splenda

DIRECTIONS:
Preheat oven to 425º. Coat a baking sheet or 9 x 13 pan with nonstick spray. Toss vegetables in a large bowl with oil. Add sugar, salt and spices. Toss until well distributed. Transfer to Baking Sheet making sure there is only one layer of veggies. Bake in oven 20 min. Stir, flip vegetables, and cook another 10 minutes.