Autumn Roasted Roots

This recipe is a template and you can adapt it to whatever veggies you have. Roasting is the best method for eating roots, as the flavor is sweetened and intensified by the method of roasting.

1-2 small winter squash, like acorn or delicata

4-5 medium potatoes and/or sweet potatoes

2-3 large beets

2-3 large carrots

1 red onion

1-2 sweet peppers

handful of cherry tomatoes, or 3-4 medium, firm red tomatoes

olive oil

salt & pepper

Optional: fresh herbs, feta, goat cheese

Preheat oven to 400 F.

Cut squash in half and scoop out seeds. Cut into 1" chunks

Scrub potatoes, sweet potatoes, & carrots. Cut into 1" chunks.

Scrub & peel beets, if desired. Cut into 1" chunks.

Peel onion and cut into rings.

De-seed pepper and cut into strips or 2" pieces.

Wash tomatoes & leave whole for cherries, or core & quarter for red tomatoes.

Place all in large bowl and toss generously with olive oil. Season with sea salt & fresh ground black pepper. Add chopped fresh herbs like savory, marjoram, thyme, sage, etc. if desired.

Spread in single layer on rimmed baking sheet.

Roast at 400 F for about 25 minutes, until tender.

Serve as is, or topped with feta or goat cheese if desired.