Roasted Vegetable Mélange Recipe
Here's a Simple Winter Side That's Ideal for a Big Sunday Supper. It Practically Cooks on Its Own—Letting You Focus on the Main—and It's Easy to Scale up or...
Here's a simple winter side that's ideal for a big Sunday Supper. It practically cooks on its own—letting you focus on the main—and it's easy to scale up or down, depending on who's coming to dinner.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 55 mins
Ingredients
- 4 lb.
assorted winter vegetables, such as golden beets, butternut squash, sweet potatoes, and acorn squash
- 6 tbsp.
olive oil
- 2 tbsp.
chopped fresh thyme
Kosher salt and freshly ground black pepper
Directions
- Step 1Preheat oven to 400°F. Peel beets and cut into wedges. Peel and seed butternut squash; cut into 1-inch pieces. Transfer to a large rimmed baking sheet and toss with 3 tablespoons oil and 1 tablespoon thyme. Season with salt and pepper. Cut sweet potatoes into 1/2-inch-thick rounds and acorn squash into 1/2-inch slices. Transfer to a large rimmed baking sheet. Toss with remaining 3 tablespoons oil and 1 tablespoon thyme. Season with salt and pepper.
- Step 2Bake, rotating baking sheets and stirring once, until vegetables are tender and golden brown, 35 to 40 minutes.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
