This is one of my favorite side dishes any time of the year. I use a variety of vegetables, especially in summer, but this tends to be what I do during winter months.
Here is how I make Italian Baked Vegetables:
2 cups of potatoes, peeled and chopped
2 cups of butternut squash, peeled and chopped
2 cups of baby carrots
2 red bell peppers, sliced
1 1/2 TB of Italian Seasoning
1 teaspoon of Real Salt
1/2 teaspoon of pepper
1/4 cup of Extra Virgin Olive Oil
Preheat oven to 425°.
Place all the ingredients in a 9X13 glass pan and mix well until it is well coated. Cover with foil and bake for 45 minutes or until the vegetables are tender.