Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups); 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces; 1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces; 1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups); 1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup); 1 head of garlic, cloves separated, peeled; 2 tablespoons olive oil

7 ingredients

9 steps

Ingredients

1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups)
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Directions

1

Preheat oven to 425F.
2

Oil 2 large rimmed baking sheets.
3

Combine all ingredients in very large bowl; toss to coat.
4

Divide vegetables between prepared baking sheets; spread evenly.
5

Sprinkle generously with salt and pepper.
6

Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes.
7

(Can be prepared 2 hours ahead.
8

Let stand at room temperature.
9

Rewarm in 350F oven 15 minutes.)