Roasted Fall Vegetables

Adapted from Everyday Food

Any combination of seasonal fall vegetables:

*butternut squash or other winter squash, peeled, seeded and cut into 1 1/2 inch pieces
*sweet potatoes, scrubbed and cut into 1 1/2 inch pieces
*red onion, peeled and cut into wedges
*carrots

And also:

*garlice cloves, peeled and sliced
*olive oil
*salt and pepper


Preheat oven to 450. Divide vegetables and garlic between two rimmed baking sheets, toss with oil and sprinkle with salt and pepper. Roast until vegetables are tender and beginning to brown, 20 to 35 minutes.