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Autumn Roasted Vegetables
Author: angela@eatlivehappy
  • 1 butternut squash peeled, seeded and cubed
  • 6-8 mini sweet peppers in various colors remove stems and seeds and cut into chunks
  • 2 small yellow onions peeled and cut into chunks
  • 2 cloves garlic minced
  • olive oil
  • kosher salt
  • fresh ground black pepper
Place chopped veggies and garlic in a bowl. Toss with enough olive oil to coat. Season with salt and pepper and toss again. Lay veggies out on a sheet pan in a single layer. Do not crowd them or vegetables will not brown properly (you will need to cook them in batches). Roast veggies in a pre-heated oven at 425 degrees for 35-40 minutes until tender and nicely browned.
Let veggies cool before storing in the refrigerator or freezer.