1butternut squash, peeled, halved, deseeded, and cut into 2-inch pieces
1bunchbeets, scrubbed, tops trimmed, about cut into 2-inch pieces
3carrots, peeled and cut into 2-inch pieces
2parsnips, peeled and cut into 2-inch pieces
1red onion, cut into 2-inch pieces
1headgarlic, cloves separated and peeled
3Tbspextra-virgin olive oil
salt and pepper to taste
Instructions
Preheat your oven to 425ºF.
Add the vegetables to 2 sheet pans and toss with the garlic, olive oil, and salt and pepper. Place in oven and roast, stirring occasionally until tender and golden, about 45 minutes to an hour. Serve.
Notes
Add in a bit of rosemary if desired.
Make sure the vegetables are spread out enough so they roast rather than steam.
Perfect Pairing
Serve these Roasted Root Vegetables with our Slow Cooker Pot Roast.
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