Roasted Fall Vegetables
Lindsay Todd
Perfect accompaniment.
ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 12 ish red new potatoes, well scrubbed and quartered
- 2-3 medium red onions, peeled and quartered
- 6-8 carrots, halved lengthwise, if thick, and cut into 1 1/2-inch lengths
- 4 to 6 garlic cloves, peeled and smashed
- 3 tbsp olive oil
- Coarse salt and ground pepper
directions
- 1
Preheat oven to 450 degrees.
- 2
Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- 3
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through.
- 4
Serve hot or at room temperature.
Source: Everyday Food
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