Roasted Autumn Vegetables

• 1/3 cup extra-virgin olive oil
• 2 garlic cloves, smashed and minced
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon House Herbs (page 233) or other Italian herb blend
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 medium yellow onion, cut into 1/2-inch pieces
• 1 small celery root, peeled and cut into 1/2-inch pieces

1. Preheat the oven to 400 F.
2. In a large bowl, combine the olive oil, garlic, rosemary, herbs, salt, and pepper.
3. Add the squash, bell pepper, onion, and celery root.
4. Toss until the vegetables are evenly coated in the dressing.
5. Pour the vegetables onto two baking sheets in a single layer.
6. Roast without stirring for 20 minutes.
7. Rotate the pan and continue roasting for another 20 minutes, or until the vegetables are brown and easily pierced with a fork.
8. Serve warm or at room temperature.
9. This is a great make-ahead dish; the vegetables will keep for up to 5 days in the refrigerator.
10. Reheat them, covered, in a 350F.
11. oven for 20 to 30 minutes.

extravirgin olive oil, garlic, rosemary, herbs, kosher salt, freshly ground black pepper, butternut squash, red bell pepper, yellow onion, celery root

Taken from www.epicurious.com/recipes/food/views/roasted-autumn-vegetables-387792 (may not work)