1/3 Cup Extra Virgin Olive Oil (if you really like citrus flavor, use Persian Lime Olive Oil!)
4-6 carrots, peeled and sliced 1″ thick1/2 lb of golden beets, trimmed, peeled, and cut into 1″ dice
1/2 lb butternut squash (or acorn or other “golden” winter squash), peeled, seeds scooped out, cut into 1″ dice
Optional: cauliflower florets
2 tsp Chile-Lime Seasoning Blend, divided
Salt and ground black pepper
Optional: juice of 1 lime
Take one or two rimmed baking sheets and line with parchment paper, or spray pan surface with nonstick cooking spray, while you preheat the oven to 400°F. Prepare the various raw vegetables, chopping or slicing them so that they are all of a similar size. Transfer the chopped vegetables to a large sealable (Ziploc) bag, along with about 4 Tbsp of the olive oil. Close the bag and toss the veggies, thoroughly coating with olive oil.
Arrange the coated vegetables in a single layer on one or two baking sheets. Sprinkle with 1 tsp of Chile-Lime Seasoning Blend, and a little salt and ground black pepper. Roast in 400-degree oven for 30-40 minutes, or until vegetable pieces are fork-tender but not mooshy.
Remove vegetables from baking sheet(s), and allow to cool for five minutes before transferring to a serving dish. Drizzle with remaining olive oil and sprinkle with other teaspoon of Chile-Lime Seasoning. Toss lightly to distribute oil and seasonings before serving. Garnish with lime juice if desired.
Serving suggestion: these vegetables, cooled and/or leftover, make a great addition to plain salad greens, or serve them atop black French (de Puy) lentils with minced cilantro.