Roasted Autumn Vegetables

I could eat these ever day.  Vegetable heaven.  (Pictured with pork with pineapple sauce).  Recipe from eatbetteramerica.com.  (If you haven’t noticed, I love this web site!  I think I like it so much because it has a variety of recipes, including ones that don’t require a lot of ingredients (or any fancy ingredients)).

Roasted Autumn Vegetables

Ingredients
1 medium butternut squash
1 large purple onion (yellow works too, but I like the taste of purple better, plus it adds a beautiful color!)
2 sweet potatoes
1 yukon gold or russet potato
4-6 carrots (or a few handfuls of baby carrots)
3 tablespoons olive oil
1 teaspoon rosemary
1/2 teaspoon sage
salt

The above ingredients can obviously be changed depending on what you have in stock!

Directions
Wash the squash.  Using a chef’s knife, carefully cut off the bottom and stem ends of the squash.  Cut the narrow part (neck) from the rounded bottom part of the squash; cut the rounded bottom in half.  Using a spoon, scoop out the seeds and fibers from the bottom halves and discard.  Using a sharp vegetable peeler, remove the peel from the neck and 2 bottom halves.  Cut squash into 1-inch pieces.

Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel.  Cut each potato into eighths.  Peel the onion; cut into 16 wedges and separate pieces.  Peel the sweet potato (or leave unpeeled depending on taste) and cut into 1-inch pieces. Peel and finely chop the garlic.

Heat the oven to 425°F.  Spray a baking sheet or cake pan with cooking spray.  Place the vegetables in the pan.  Pour the oil over the vegetables.  Sprinkle with the garlic, sage, rosemary and salt.  Stir to coat vegetables.

Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender when pierced with a fork.

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