Roasted Vegetable Mlange Recipe

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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Yields: 8 - 10 serving(s)

Prep Time: 15 mins

Total Time: 55 mins

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

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

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