Roasted root vegetables
- 1 Chopped squash (butternut, acorn, etc)
- 5 Baby Potatoes
- 1/4 Sliced Red Onion
- 1 Garlic Cloves
- 2 tbsp Olive Oil
- 1 Salt and Pepper
- 2 Fresh beets
- Turn oven to 425.
- Slice onion and garlic.
- Cube root veggies.
- Place all chopped items in baking dish then add olive oil, garlic, onion, salt and pepper into 1 dish.
- Mix well.
- Add beets to a seaparate dish otherwise it'll make all of the squash red.
- Bake for 40 mins or until tender.
- Serve as a side item or treat it as a main dish.
- ** you can add carrots, zuchini, baby potatoes or any other vegetables.
- *** Recipe picture contains beets,purple potatoes and garlic cloves in 1 dish and Butternut, parsnips, and baby red potatoes in another.
- Threw in a rosemary sprig with the squash dish.
acorn, potatoes, red onion, garlic, olive oil, salt, fresh beets
Taken from cookpad.com/us/recipes/348444-roasted-root-vegetables (may not work)