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

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Name: Roasted Fall Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 8 Servings

Calories: 251
Calories from Fat: 50 (20%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 80.9mg		3 %
Potassium 1322.9mg		35 %
Total Carbohydrate 49.6g		15 %
	Dietary Fiber 8g	32 %
	Sugars, other 41.6g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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