Roasted Autumn Vegetables
Roasted Autumn Vegetables
Ingredients:
1 lb red potatoes, washed and quartered
1 lb butternut squash, peeled and quartered
1 sweet onions, quartered and separated
6 garlic cloves, coarsely chopped
4 tablespoons olive oil
Salt and ground pepper to taste
Instructions:
Preheat oven to 400 degrees.
Add vegetables to a small rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to combine. Roast vegetables, turning occasionally, for approximately one hour or until tender to a fork.
