Oven-Roasted Fall Vegetables
Author: Two Thirds Cup
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
  • ½ a butternut squash, peeled, seeded, cut into 1½ inch cubes
  • 4 red new potatoes, scrubbed and quartered
  • 2 medium red onions, peeled and quartered
  • 3 carrots, peeled, halfed lengthwise if thick, and cut into 1½ inch lengths
  • 1 yellow, orange, or red bell pepper, sliced
  • 3 Tbsp extra-virgin olive oil
  • 2 tsp course salt
  • 2 tsp ground pepper
  1. Preheat oven to 450 degrees F.
  2. Put vegetables in a large bowl and add olive oil and salt and pepper.
  3. Toss until evenly coated.
  4. Put vegetables on two rimmed baking sheet. Don't overcrowd or they will steam rather than brown.
  5. 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.
  6. Serve hot.
Recipe by Two Thirds Cup at http://twothirdscup.com/oven-roasted-fall-vegetables/