Roasted Root Vegetables

Photo from daisybeat.com

READY IN 60 MINUTES

SERVES FOUR TO SIX

INGREDIENTS

  • 1 pound butternut squash, cut into 1 inch cubes 

  • 1 Yukon gold potato, cut into 1 inch cubes 

  • ½ pound beets, cut into 1 inch cubes 

  • 1 medium red onion, thinly sliced 

  • 1 large parsnip, cut into 1 inch cubes 

  • 2 garlic cloves, minced 

  • 2 tablespoons extra virgin olive oil + more to drizzle 

  • 1 teaspoon real salt + more to taste 

  • ¼ teaspoon ground black pepper + more to taste 

PREPARATION

  1. Preheat two baking sheets in the oven at 425°F. 

  2. Toss all ingredients in a large bowl. 

  3. Carefully remove the heated baking sheets from the oven and drizzle with olive oil. 

  4. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. 

  5. Roast the vegetables for 45 minutes or until tender and golden brown, flipping halfway through.