A great sheet pan recipe to cook a variety of vegetables.
I used diced butternut squash, cauliflower,onion, carrots and green beans.
Brussel sprouts or rutabaga are also a good choice.
2 cups each of vegetables of your choice.
3-4 garlic cloves
Fresh herbs (I used 2 tbsp. chopped rosemary and fresh sage)
Salt and pepper
Preheat the oven to 400°. Place the vegetables on one or two baking pans, drizzle with olive oil and season with salt and pepper. Roast until vegetables are tender, stir about halfway through. The carrots and green beans take about 15-20 minutes, the rest take about 30 minutes.
You can remove them as they are done. Toss together and season with salt and pepper, and a squeeze of lemon juice.
These can be cooked ahead and reheated, and can be served hot or warm.