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ROASTED VEGETABLES

Active Time : 20 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • 3/4 pound organic baby red potatoes cut into 1 1/2-inch chunks
  • 1/2 pound sweet potatoes peeled, cut into 1-inch chunks (about 2 cups)
  • 1/2 butternut squash peeled, seeded and cut into 1-inch chunks (about 2 cups)
  • 1/2 head cauliflower sectioned into 1 1/2-inch florets (about 4 cups)
  • 3 organic whole carrots peeled, cut into 1-inch slices (about 2 cups)
  • 12 red pearl onions peeled
  • 12 whole garlic cloves peeled
  • 2 tablespoons organic extra virgin olive oil
  • 1 tablespoon chopped organic fresh thyme
  • 1 tablespoon chopped garlic
DIRECTIONS

In large roasting pan, combine potatoes, squash, cauliflower, carrots, onions and garlic cloves.

In small bowl, combine olive oil, thyme and chopped garlic; salt and pepper to taste. Pour over vegetables and toss to coat.

Roast in a preheated 425°F oven 30 minutes, stirring halfway through, or until browned and fork tender.