Roasted Vegetables

  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the oven to 400 degrees F.
  2. 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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