1 lb red potatoes quartered
1 large red onion cut into wedges
1 (2lb) butternut squash, cubed1½ in
1 tsp each, salt, pepper
2 tsp Italian seasoning
3 med carrots, peeled and cut up
⅔ cup chicken broth
1 stick butter
Preheat oven to 450°
In roasting pan, combine vegetables. Drizzle with broth and butter Sprinkle with seasonings and stir until well coated.
Bake uncovered for 65 minutes, stirring after 25, and then every 20 minutes until veggies are tender and broth is evaporated.
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