Ingredients for - Roasted Fall Vegetables
1.
2 lb. butternut squash
2.
2 lb. red new potatoes
3.
1 lb. medium red onions
4.
1 lb. carrots
How to cook deliciously - Roasted Fall Vegetables
1 . Stage
Preheat oven to 450 degrees. 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 . Stage
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
3 . Stage
To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.
Recipe information
Cooking:
20 min.
Servings per container:
8
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