ROASTED ROOT VEGETABLES
- 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
- Preheat oven to 450 degrees.
- Toss vegetables with olive oil, salt, pepper, and rosemary sprigs.
- Arrange vegetables on a lined baking sheet.
- Roast for 50 minutes, tossing halfway.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/03/15/roasted-root-vegetables/
3.5.3229