Roasted Winter Vegetables

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My only error was using the wrong oven temp. I was cooking a meatloaf at 350 and added the veggies half way through. Veggies were still good, but I'll try again and use the correct 452 degrees oven temp.

I substituted potatoes for the butternut squash (had enough at Thanksgiving!.

It's a great way to eat veggies, I mean, how many salads can ya eat in winter :-

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I doubled the recipe because I also made Ina's Roasted Vegetable Soup from her cookbook using these vegetables! Best soup ever from the best roasted veggies!

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This is such an easy way to add a variety of veg's to your meal. I made this last year and again this year and like other reviews I add onions...happened to have a red onion..so very good. It should have 5 stars regarding the over all rating since before my review 3 out of 4 are 5 stars. Keep up the good work Ina!!!

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Excellant! I used the shallots and sage another reviewer recommended. I used 5 shallots and just cut them in half. I followed the recipe amounts but everyone loved it so much it only served 4 people.

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It was the first time I ate butternut squash and it was delicious.

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These roasted veggies are excellent. I have added large chunks of red peppers and onions toward the end of the roasting cycle. They're good with just about any kind of squash. Try adding chipotle pepper instead of black pepper.

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I added 2 tablespoons of chopped shallots, 2 tablespoons of fresh sage, and 2 tablespoons of fresh rosemary. Based on another reviewer's comments, I decided to give it a bit more flavor and it was DELICIOUS! The shallots are more gentle than garlic or onion which will overwhelm the sweetness of the veggies.