Roasted Harvest Vegetables

Roasting vegetables gives them a sweeter flavor. This is a wonderful combination of seasonal root vegetables that taste great when roasted.

Ingredients

4 carrots (about 3/4 pound) peeled, halved length-wise and cross-wise
2 sweet potatoes (about 1 pound) peeled and cut into 3 x 1/2 inch wedges
1 butternut squash (about 2 pounds) peeled, seeded, and cut into 3 x 1/2 inch wedges
8 garlic cloves in the shell.
2 Tablespoons olive oil
Coarse salt and pepper

Instructions

Preheat oven to 425 degrees. Divide carrots, sweet potatoes, butternut squash and garlic between two rimmed baking sheets. Toss each batch with 1 Tablespoon olive oil. Season with salt and pepper.
Roast until the vegetables are tender and starting to brown, about 25-30 minutes. Rotate baking sheets from top to bottom rack in oven half way through cooking.Peel garlic and return to vegetables.
Serve.