Roasted Vegetables

By Valarie

Ingredients

• 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
• 1 pound red beets, peeled and cut into 1-inch pieces
• 2 yellow onions, large diced (about 4 cups)
• 1 tablespoon fresh thyme, chopped
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Preheat the oven to 400 degrees F.

Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.