Roasted Fall Vegetables
Ingredients
- 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
- 1 pound medium red onions (about 2 to 3), peeled and quartered
- 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
- 4 to 6 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- Coarse salt and ground pepper
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