Roasted Vegetable Mélange Recipe - countryliving.com

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Becky Stayner

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. 

Yields: 8 - 10 servings

Prep Time: 0 hours 15 mins

Total Time: 0 hours 55 mins

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

1. Preheat 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. 
2. Bake, rotating baking sheets and stirring once, until vegetables are tender and golden brown, 35 to 40 minutes.

Christopher Michel Chris is the Senior Food & Garden Editor at Country Living, where he covers all things edible or growable.

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