Prep 15 mins
Cook 45 mins
This recipe is very forgiving... you can swap out different veggies depending on what you have on-hand, and it can easily be cut down or multiplied depending on how many people you're feeding. Finally, the spices can be varied infinitely depending on the flavor you're craving.
- 4 cups butternut squash, peeled and cut into large chunks (It doesn't have to be butternut, any hard-shelled winter squash would work -- Kabocha, Hubbard, etc)
- 3 cups carrots, chopped in large 1-inch chunks
- 2 heads garlic, peeled
- 2 onions, peeled and quartered
- 4 tablespoons olive oil
- 2 teaspoons salt (coarse is easier to see when tossed with veggies, regular salt is okay, too)
- 1 tablespoon dried marjoram
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- Heat oven to 425 degrees.
- Put all veggies in a large bowl. Toss with olive oil and herbs.
- Spread veggies across 1-2 casserole dishes (you want the layer of veggies to be about 1 1/2" thick; if it is deeper, they'll be more likely to steam, not roast.).
- Cook on middle shelf of oven for 30-45 minutes; stir every fifteen minutes to get an even roast and ensure that you're not over-cooking.