Roasted Fall Vegetables

I am totally loving all the fall food right now. It is so comforting. I have been roasting a lot of veggies lately; they a perfect side dish with just about anything.

I always make a lot of them that way I have lots left over. They are fabulous,  you can use them in a salad or on a pizza with some goat cheese or add to some quinoa with a simple vinaigrette. They possibilities are endless.

Here is what you need,

½ small butternut squash

1 medium sweet potato

3 small red potatoes

3 medium carrots

8 cloves of garlic

1 small red onion

3 tbsp. olive oil

1 tsp. salt

½ tsp. pepper

1 large spring of fresh rosemary

Heat your oven to 350 degrees.

Cut all the veggies into a small dice; try to make all of them close to the same size, that way they will all cook evenly. Peel the loose skins off the garlic but leave each clove in the tighter skin.

Coat the cut veggies with the olive oil and salt/pepper.

Spread out on a sheet pan in a single layer and roast for 25-30 minutes. Stir the veggies around and roast for another 25-30 minutes until fork tender.

So so good!! Just squeeze the lovely garlics out of their skins and they are heaven.

You could also use parsnips or turnip or any other kind of squash you like.

Roast some veggies tonight, you will love them!

Jen