Roasted Vegetables
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 227
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 42
- Dietary Fiber
- 9
- Sugar
- 18
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1010
- Total: 1 hr 5 min
- Active: 15 min
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.