1 Butternut squash peeled seeded and cut into 2 inch pieces
1 Onion peeled and cut into wedges
2 cloves of garlic smashed
8-10 Red potatoes halved
2 Sweet potatoes peeled and cut into 2 inch pieces
5 Carrots peeled and cut in half
1-2 T oil (I used Canola)
1 T coarse salt
Fresh ground pepper
Preheat oven to 425
Toss vegetables with oil, salt and pepper. Place on a large baking sheet. Roast 45 minutes to an hour stirring every 15 minutes.
These really are delicious, I first read a similar recipe on Martha. You could use different vegetables or more or less of each to your own taste. Ben usually only eats the potatoes and squash so the rest I cook because I like different stuff and with a salad it is a great meal for me.