Roasted Root Vegetables

Things like potatoes and butternut squash are the perfect solo dinner in a pinch. I keep a stash on the counter and pop one in the mic for a quick dinner at least once a week with a salad or some greens on the side. Prep/cook time is about 5 minutes. Can’t beat it. I went a little nuts at the store a few weeks ago and loaded up the cart with root vegetables. Maybe I had in the back of my mind that they’re nearing the end of their prime, or perhaps my intuition was spot on that it would snow on the first day of spring. And that I’d end up craving something starchy. I’ve been traveling a lot these days though and most nights I’m not even at home to use the mic. So those roots I bought were just taking up counter space. As of Tuesday I had three days to make them disappear before heading back to New York. So I decided to just roast them all. I had them for dinner on Tuesday, in a a salad on Wednesday and then an impromptu dinner of roasted potatoes combined with spinach, black beans and avocado. Not sure what you call that, but it was delicious.

Roasted Root Vegetables

Here’s what you need:

6 Yukon gold potatoes, cubed
1 large sweet potato, cubed
1 butternut squash, cubed
1 yellow onion, cut into crescents
extra-virgin olive oil
salt and pepper

Here’s what you do:

1. Preheat oven to 400°.
2. Combine root vegetables in a large bowl with the onion. Drizzle olive oil over the mixture and toss to coat vegetables with oil. Mix in a little salt and pepper. You can also sprinkle in some thyme or rosemary to add more flavor (optional).
3. Spread vegetables out evenly on two baking sheet.
4. Bake at 400° for 30-45 minutes, or until vegetables are browned.