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Classic Roasted Root Vegetables
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Ingredients:
| 1 Butternut Squash, peeled and sliced |
| 4-5 Carrots, peeled and sliced |
| 2 Large Sweet Potatoes, peeled and sliced |
| 14 oz Bag Onion Pearls |
| Olive Oil |
| Salt |
| Black Pepper |
| 2 Tbsp Fresh Rosemary Leaves, chopped |
Directions:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Peel and slice the vegetables into approximately 1-inch pieces (squash and potatoes) or ½-inch pieces (carrots) and place on the baking sheet. Add the onion pearls.
- Drizzle with olive oil then season with salt and pepper. Toss to combine and spread in an even layer.
- Bake for 45 minutes then remove from the oven, sprinkle with rosemary, and bake for an additional 45 minutes. The veggies should be tender and starting to caramelize.
- Transfer to a serving bowl and enjoy!
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