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Roasted Root Vegetables Recipe

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This recipe for Roasted Root Vegetables is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash peeled (or 2 sweet potatoes), seeded and cut into 1½ inch pieces
2 lb. new potatoes, scrubbed and cubed
1 lb. red onions, peeled and quartered lengthwise
1 lb. carrots, halved lengthwise if thick, cut into 1½ inch pieces
3 garlic cloves, crushed
3 tablespoons olive oil
Coarse salt and black pepper
Directions:
Directions:
Preheat oven to 450º with racks in upper and lower thirds
Divide veggies and garlic evenly between two rimmed baking sheets.
Drizzle with oil and season with salt and pepper.
Toss to combine, then spread in single layers.
Roast until veggies are tender and beginning to brown, 40 to 50 minutes, tossing veggies and rotating sheets from top to bottom halfway through.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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