Roasted Mixed-Up Veggies

Once in a while, I like to add plantains into our vegetable rotation.  I used green plantains for this recipe, but riper ones would give you a sweeter flavor, and less “starchiness.”

Roasted Vegetables

Roasted Mixed-Up Veggies


  • Butternut squash, seeded, peeled, and cut into 1/2" chunks
  • 1 large sweet potato, peeled and cut into 1/2" chunks
  • 2 green plantains, slice ends off, half, peel, cut into 1/2" chunks
  • Dijon mustard, about 1 TBSP
  • Extra virgin olive oil
  • Granulated garlic powder
  • All purpose seasoning (I used Frankly Delicious)


  1. Place all ingredients in a large bowl, and toss well.
  2. Heat oven to 375.
  3. Place veggies in a single layer, in a greased roasting pan.
  4. Roast for about 1 hour, or until fork tender.
  5. *With butternut, it's easier to split it in half lengthwise, take the seeds out, make half moon slices, then peel it.