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Categories:Viewed: 19 - Published at: 7 years ago
Ingredients
- 1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
- 1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
- 1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups)
- 1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
- 1 head of garlic, cloves separated, peeled
- 2 tablespoons olive oil
Method
- Preheat oven to 425F.
- Oil 2 large rimmed baking sheets.
- Combine all ingredients in very large bowl; toss to coat.
- Divide vegetables between prepared baking sheets; spread evenly.
- Sprinkle generously with salt and pepper.
- Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes.
- (Can be prepared 2 hours ahead.
- Let stand at room temperature.
- Rewarm in 350F oven 15 minutes.)
