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Oven-Roasted Fall Vegetables
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Description
These oven-roasted fall vegetables are a healthy, easy, tasty side dish.
Ingredients
- ½ Butternut Squash, Peeled, Seeded, Cut Into 1 1/2 Inch Cubes
- 4 Red New Potatoes, Quartered
- 2 Red Onions, Peeled And Quartered
- 3 Carrots, Peeled, Halfed Lengthwise If Thick, Cut Into 1 1/2 Inch Lengths
- 1 Red, Orange, Or Yellow Bell Pepper, Sliced
- 3 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons Coarse Salt
- 2 teaspoons Ground Pepper
Preparation
Preheat oven to 450ºF.
Put vegetables in a large bowl and add olive oil and salt and pepper. Toss until evenly coated.
Put vegetables on two rimmed baking sheets. Don’t overcrowd or they will steam rather than brown.
Roast until vegetables are tender and beginning to brown, about 40–50 minutes. Toss vegetables and rotate pans from top to bottom racks halfway through cook time.
Serve hot.
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