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Baked Autumn Vegetables
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Try this delicious and simple baked vegetable side dish for a meatless option.
Ingredients:
  • 1 small butternut squash (about 1 1/2 lb)
  • 2 medium unpeeled Yukon gold or red potatoes
  • 1 medium red onion
  • 1 large dark-orange sweet potato or yam (about 1/2 lb)
  • 1 clove garlic or 1/8 teaspoon garlic powder
  • Cooking spray for greasing pan
  • 1 lb ready-to-eat baby-cut carrots
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 1 tablespoon chopped fresh or 1 teaspoon crushed dried rosemary leaves
  • 1/2 teaspoon salt
Instructions:
  • Prepare the squash by washing it thoroughly. Trim off both ends using a chef's knife. Slice the narrow part (neck) from the rounded bottom. Remove the seeds and fibers from the bottom halves. Peel the neck and bottom halves with a sharp vegetable peeler. Finally, cut the squash into 1-inch pieces.
  • Start by scrubbing the potatoes with a vegetable brush and water to ensure they're clean, no need to peel them. Cut each potato into eighths. Peel the onion, cut into 16 wedges, and separate them. Peel the sweet potato and cut into 1-inch pieces. Lastly, peel and finely chop the garlic.
  • Preheat the oven to 425°F. Grease a 15x10x1-inch pan with cooking spray. Add squash, potatoes, onion, sweet potato, and carrots to the pan. Drizzle oil over the vegetables. Season with garlic, sage, rosemary, and salt. Toss to evenly coat the vegetables.
  • Roast uncovered for 35 to 45 minutes, stirring occasionally, until vegetables are perfectly crisp-tender when pierced with a fork.

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