Roasted Fall Vegetables

I am a big fan of roasted vegetables in general, and this is just a perfect combination to accompany pretty much any meal. We had this alongside roasted chicken a couple of nights ago, as a “hash” for breakfast today with some poached eggs, and am about to transform the rest of the leftovers into a yummy fall pizza. Versatile and super simple.

Roasted Fall Vegetables
Just the Tip / Inspired by Martha Stewart

Here’s what I used:

• 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2″ pieces (or buy pre-peeled and cut up — waaaay easier)
• 2 pounds red new potatoes (12-14), quartered
• 1 pound medium red onions (2-3), peeled and quartered
• 1 pound carrots (6-8), halved lengthwise and cut into 1 1/2″ pieces
• 6 garlic cloves, peeled and smashed
• 1/4 cup olive oil
• 3 tsp herbes de provence
• Coarse salt and ground pepper

Here’s what I did:

1. Preheat oven to 450.
2. Divide vegetables between two baking sheets, toss with oil, herbes de provence, 2 tsp coarse salt, and 1/2 tsp pepper.
3. Roast until vegetables are tender and beginning to brown, 40-50 minutes, tossing them halfway through.

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