Roasted Vegetables

Name: Roasted Vegetables
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H5M0.000S
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

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Level: Easy

Total: 1 hr 5 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 5 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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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

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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Roasted Vegetables

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