Roasted Rosemary Winter Squash and Root Veggies

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Acorn squash
  • 1 Butternut squash, small
  • 3 Carrots
  • 4 cloves Garlic
  • 2 Parsnips, medium
  • 1 Red onion, medium
  • 4 sprigs Rosemary, Fresh
  • 3 sprigs Thyme, fresh

• Baking & Spices

  • 1 Salt and pepper, freshly ground

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on anyaseats.com

Description

Ingredients

• 1 small butternut squash, peeled and cut into 1 inch cubes
• 1 acorn squash, peeled and cubed
• 3 carrots, cubed
• 2 medium parsnips, peeled and cubed
• 1 medium red onion, roughly chopped
• 4-5 cloves garlic, roughly chopped
• 4-5 sprigs fresh rosemary, de-stemmed
• 3-4 sprigs fresh thyme, de-stemmed
• 3 tablespoons extra virgin olive oil
• freshly ground salt and pepper, to taste

Directions

• Preheat oven to 400 degrees.
• Place all equally sized chopped vegetables in a large oven-safe baking dish and mix together.
• On top of vegetables, de-stem rosemary and thyme and sprinkle on top.
• Pour 3 tablespoons of olive oil over veggies and herbs and top with salt and pepper, to taste.
• Mix all ingredients together. If you sense that you dont have enough herbs or olive oil, free free to add more.
• Place your dish in the oven and cook for 20-40 minutes depending on your oven and remember to mix every 10 minutes to make sure all vegetables are cooked evenly.
• Remove from oven when vegetables are tender and golden brown.