Roasted Autumn Medley

1 small winter squash (about 1 lb.) halved, seeded and peeled

3 Yukon Gold, red, or other small potatoes (about ½ -¾ lb.), skin on

½ lb. beets or other root veggies, scrubbed, peeled, and tops trimmed off

½ medium red (or white) onion

2 medium carrots or parsnips

2 cloves garlic, minced

1-2 Tbsp. olive oil

Salt and pepper

Preheat oven to 400°F. Line rimmed baking sheet with parchment paper.

Cut all the vegetables into 1½” chunky pieces. In a large bowl, toss all the

vegetables with garlic and olive oil. Season with salt and pepper.

Roast, single layer on prepared sheet, until tender and browned, (about 30 min.), stirring once.

Recipe created or adapted by Liz Talley, Urban Graze

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