Roasted Vegetables

6 ingredients
5 steps

Ingredients

  • 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
  • 1 pound red beets, peeled and cut into 1-inch pieces
  • 2 yellow onions, large diced (about 4 cups)
  • 1 tablespoon fresh thyme, chopped
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper

Directions

  1. 1
    Preheat the oven to 400 degrees F.
  2. 2
    Put the squash, beets, onions and thyme in a large bowl.
  3. 3
    Drizzle with oil and toss to coat.
  4. 4
    Season generously with salt and pepper.
  5. 5
    Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.

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