FERTILE FORAGING Roasted Fall Vegetables

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FERTILE FORAGING Roasted Fall Vegetables

Makes 8 servings

Take advantage of the bounty available right now.

1 (2 lb.) butternut squash, peeled, seeded, and cut into 1-inch pieces

1 medium sweet potato, washed, cut in 1-inch pieces (1 lb. or 2 cups)

8 small red potatoes (about 1 lb.), cleaned and quartered

1 large leek (3/4 lb.), cleaned and sliced

1 pound carrots (6 to 8 medium), halved lengthwise and crosswise

4 garlic cloves, minced

¼ cup olive oil

4 sprigs rosemary, coarsely chopped (optional)

Kosher salt and pepper

Heat oven to 450 degrees.

Toss vegetables with garlic, oil, rosemary (if desired), and Kosher salt and pepper to taste in large bowl.

Divide vegetables evenly between two rimmed baking sheets. Bake until vegetables are tender and beginning to brown, 30 to 35 minutes, stirring halfway through baking time. Serve hot or at room temperature.

Tip:

Line pans with foil for easy cleanup.