Roasted Vegetable Mélange

Name: Roasted Vegetable Mélange
Prep time: 15 min
Total time: 55 min
Yield: 8 - 10 serving(s)
Ingredients: 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

This feed-a-crowd side couldn't be easier to make.

By Christopher MichelPublished: Nov 4, 2021

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Becky Stayner

Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

55 mins

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.

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Ingredients

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

Directions

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

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