Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Ingredients: 1 (2 lb) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces; 2 lbs red new potatoes (12 to 14); 1 lb medium red onion (about 2 to 3); 1 lb carrot (6 to 8 medium); 4 -6 garlic cloves, peeled and smashed; 3 tablespoons olive oil; coarse salt; pepper

8 ingredients

5 steps

Ingredients

1 (2 lb) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 lbs red new potatoes (12 to 14)
1 lb medium red onion (about 2 to 3)
1 lb carrot (6 to 8 medium)
4 -6 garlic cloves, peeled and smashed
3 tablespoons olive oil
coarse salt
pepper

Directions

1

Preheat oven to 450F 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.
2

Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through.
3

Serve hot or at room temperature.
4

(To store: Let cool, place in an airtight container, and refrigerate up to 3 days.
5

Pour off any accumulated liquid before using).