Roasted Fall Vegetables

Ready in 1h

This is great with a pork tenderloin. I just place it in the middle of the veggies at the appropriate time.


1 medium butternut squash; cut into 1.5 in pieces
2 lbs red new potatoes; scrubbed and quatered
1 lb red onions; peeled and quatered
1 lb carrots, halved if thick; halved and cut in 1.5 in pieces
4-6 cloves garlic; peeled and smashed
3 T olive oil
coarse salt and ground pepper

Original recipe makes 8 Servings



1. Preheat oven to 450F. Toss the cut veggies with oil, 2 tsp coarse salt and 1/4 tsp pepper.Divide veggies evenly between two baking sheets, lined with parchment paper, if desired, for easy cleanup.

2. Roast until veggies are tender and beginning to brown, 40 - 50 minutes, tossing them and rotating sheets from top to bottom half way through cooking.

3. Serve hot or at room temperature. To store: let cool, place in an air tight container and refrigerate up to 3 days. Pour off accumulated liquid before using.


Do not use a deep dish because veggies will not brown properly.

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