Mariss' Roasted Fall Vegetables

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 cups fingerling potatoes
• 1 1/2 cups carrots (i think baby carrots would be awesome!)
• 2 cups brussels sprouts
• 1 bag of small tri-colored onion
• 2 cups butternut squash
• 1/4 cup olive oil
• 2 garlic cloves, minced
• salt and pepper
• italian parsley, fresh
• rosemary

Recipe

• 1 preheat oven to 400.
• 2 quarter, halve, and/or cut vegetables.
• 3 toss carrots and potatoes in garlic, olive oil, salt, and pepper. let sit.
• 4 do the same with the brussel sprouts, squash, and onion separately.
• 5 roast carrots and potatoes for 10 minutes.
• 6 flip and add the remainder of vegetables. roast for 35 minutes.
• 7 note: timing may vary; it depends on how soft/crispy you want them.
• 8 garnish with fresh parsley.