Roasted root vegetables

Name: Roasted root vegetables
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 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

debnjase @cook_3246948

Roast squash, beets, baby potatoes and parsnips for a delicious side dish.

debnjase @cook_3246948

Roast squash, beets, baby potatoes and parsnips for a delicious side dish.

Saved

Ingredients

15 mins

4 servings

1Chopped squash (butternut, acorn, etc)
5Baby Potatoes
1/4Sliced Red Onion
1Garlic Cloves
2 tbspOlive Oil
1Salt and Pepper
2Fresh beets

Saved

Steps

15 mins

1

Turn oven to 425. Slice onion and garlic. Cube root veggies.
2

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.
3

Bake for 40 mins or until tender. Serve as a side item or treat it as a main dish.
4

** you can add carrots, zuchini, baby potatoes or any other vegetables.
5

*** 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.