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Roasted Harvest Vegetables

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“You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
  2. Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
  3. Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
  4. Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.

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