Honey Roasted Fall Vegetables
Scale
Ingredients
1 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 2 cups)
1 medium sweet potato, peeled and cut into ½-inch pieces (about 1 cup)
1 medium onion, cut into quarters
2 cups halved baby potatoes
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
½ teaspoon kosher salt
1 to 2 tablespoons honey
Instructions
- Preheat oven to 425°.
- Combine first six ingredients in a medium bowl; toss to coat.
- Place mixture on a large foil-lined jelly-roll pan. Drizzle with honey and gently toss.
- Bake for 25 to 30 minutes or until edges are browned and vegetables are tender, stirring after 15 minutes.