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

1. Turn oven to 425.
2. Slice onion and garlic.
3. Cube root veggies.
4. Place all chopped items in baking dish then add olive oil, garlic, onion, salt and pepper into 1 dish.
5. Mix well.
6. Add beets to a seaparate dish otherwise it'll make all of the squash red.
7. Bake for 40 mins or until tender.
8. Serve as a side item or treat it as a main dish.
9. ** you can add carrots, zuchini, baby potatoes or any other vegetables.
10. *** Recipe picture contains beets,purple potatoes and garlic cloves in 1 dish and Butternut, parsnips, and baby red potatoes in another.
11. 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)