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A fall favorite for my family, and a great way to use the rest of the garden.
Preheat oven to 400 degrees. Peel all the vegetables except the red potato and the sweet potato. Cut all the vegetables to a uniform size (say 1/2 an inch). In a large bowl, toss the vegetables with the butter and seasonings until evenly coated. Spread the veggies on a sheet tray and roast for about 30-40 minutes, or until fork-tender.
Any root vegetable may be used. Zucchini and squash are great additions, just be careful as their cook time is much faster that the root veggies. Add them to the roasting when there is about 15 minutes left.
This recipe was provided by rick kubczak from Summit.