ROASTED ROOT VEGETABLES
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Ingredients
  • 1 butternut squash, peeled, seeded, and cubed
  • 8 red potatoes, quartered
  • 1 red onions, quartered
  • 8 carrots, quartered
  • 5 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¾ teaspoon pepper
  • 4 rosemary sprigs
Instructions
  1. Preheat oven to 450 degrees.
  2. Toss vegetables with olive oil, salt, pepper, and rosemary sprigs.
  3. Arrange vegetables on a lined baking sheet.
  4. Roast for 50 minutes, tossing halfway.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/03/15/roasted-root-vegetables/