Roasted Autumn Vegetables

• 1/2 pounds Baby Carrots, Halved
• 1 whole Medium Red Onion, Cut In 16 Wedges And Separated
• 1 whole Small Butternut Squash, Peeled, Seeded, And Cut In 1-inch Chunks
• 1 whole Large Sweet Potato Or Yam, Peeled And Cut In 1-inch Chunks
• 2 whole Medium Yukon Gold Potatoes, Scrubbed And Cut In 1-inch Chunks
• 2 Tablespoons Olive Oil
• 1 clove Garlic, Minced
• 1 teaspoon Dried Rubbed Sage
• 1 teaspoon Dried Rosemary, Crushed
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper

1. 1. Preheat oven to 425u0b0F. Spray a large jelly roll pan with nonstick cooking spray.
2. 2. Place vegetables in pan. Pour oil over vegetables. Sprinkle with garlic and seasonings and stir to coat.
3. 3. Bake 35-45 minutes, or until vegetables are tender.

carrots, red onion, butternut, yam, potatoes, olive oil, clove garlic, rosemary, salt, ubc

Taken from tastykitchen.com/recipes/sidedishes/roasted-autumn-vegetables/ (may not work)