Roasted Root Vegetables

This is so easy and one of my favorite sides when I'm in a hurry.  Perfect for winter.  I normally serve this with Roasted Turkey Breast, which I'll post later.

You can also use only the butternut squash, or include turnip as part of your root vegetables.

Roasted Root Vegetables
4 to 6 servings
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4-pounds of butternut squash, potatoes, sweet potatoes and turnip if using, peeled, seeded, and 1-inch dice
3 tablespoons good olive oil
1 tablespoon fresh thyme leaves, or I have used dried
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

Place vegetables on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands.  Roast for 30-40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly.  Check seasoining and serve hot.

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