Roasted Vegetables

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
  • 1 pound red beets, peeled and cut into 1-inch pieces
  • 2 yellow onions, large diced (about 4 cups)
  • 1 tablespoon fresh thyme, chopped
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat the oven to 400 degrees F.

  • Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.


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