Roasted Root Vegetables

2 ½ lb (5 c) Butternut squash, peeled and diced ½ inch

1 ½ lb potatoes, diced ½ inch

1 ½ lb beets, trimmed but not peeled, diced ½ inch

1 onion, diced ½ inch

1 turnip, peeled and diced ½ inch, optional

1 head garlic, separated and peeled

2 TB olive oil

Salt & pepper

1 TB fresh rosemary or thyme, minced

Toss ingredients and spread in oiled baking pan. Bake 1 hour at 425 (until beets are tender).



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