Oven Roasted Root Vegetables142
Total Time1 hr 30 min
Preheat oven to 425 degrees.
Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly ½" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.
Add olive oil, sage, and thyme to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.
Spread vegetables on a parchment paper lined baking sheet in a single layer.
Bake 30-40 minutes until tender.
Drizzle with maple syrup, to taste.
Amount Per Serving
% Daily Value *
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