Even the pickiest of eaters will enjoy this combination of roasted veggies.
Toss with the oil, salt, and pepper.
Top the vegetables with the chopped shallots and cashews and toss thoroughly, making sure the ingredients are in an even layer after tossing.
Roast in a preheated oven for 20-25 minutes, tossing halfway through the roasting process.
NOTE - If using roasted, pre-salted cashews, cut back on the amount of sodium called for in this recipe.
Tools and equipment;
Baking sheet, large bowl, measuring cups, measuring spoons, aluminum foil