Roasted Vegetables
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 4 to 6 servings
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.
