Roasted Vegetables and Wilted Spinach

1 (12-oz) package rainbow baby carrots

2 medium zucchini squash

2 medium yellow squash

2 tablespoons olive oil

1 tablespoon minced garlic

1 teaspoon ground cumin

½ teaspoon Miss G’s All-Purpose Seasoning

½ teaspoon pepper

1 package of baby spinach

Instructions

Preheat oven to 425° F.  Mix olive oil, garlic, cumin, Miss G’s All-Purse Seasoning and pepper in a small bowl and set aside.  Halve larger carrots lengthwise and dice zucchini and yellow squash in strips about the length of the baby carrots and place in a large bowl.  Add the olive oil and seasoning to bowl with vegetable and mix until vegetables are coated.  Spread on a baking sheet in a single layer.  Use parchment paper or foil for easier clean up. 

Bake 20 – 25 minutes or until carrots are tender.  Add spinach to baking sheet, stirring until wilted.

If you don’t have spinach, it’s still a great dish!!!!!

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