Roasted Root Vegetables

• 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
• 2 pounds new potatoes, scrubbed and quartered
• 1 pound red onions, peeled and quartered lengthwise
• 1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces
• 5 garlic cloves, crushed
• 3 tablespoons olive oil
• Coarse salt and freshly ground pepper

1. Preheat oven to 450F, with racks in upper and lower thirds.
2. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper.
3. Toss to combine, then spread in single layers.
4. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through.
5. Serve hot or at room temperature.
6. Let vegetables cool completely, then transfer to an airtight container; refrigerate up to 3 days.

butternut, new potatoes, red onions, carrots, garlic, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetables-388044 (may not work)