Place 2 baking sheets in the oven and preheat to 425°F. Cut all the vegetables into 1½ inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, ½ teaspoon extra virgin olive oil and Himalayan sea salt in a large bowl. Season to taste with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with ½ teaspoon of extra virgin olive oil. Divide the vegetables evenly between the two pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

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Oven Roasted Root VegetablesPlace 2 baking sheets in the oven and preheat to 425°F. Cut all the vegetables into 1½ inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, ½ teaspoon extra virgin olive oil and Himalayan sea salt in a large bowl. Season to taste with pepper. Carefully remove the heated baking sheets from the oven, brush or drizzle with ½ teaspoon of extra virgin olive oil. Divide the vegetables evenly between the two pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Course

Side Dish

Servings

Ingredients

• 1 cup butternut squash cubed, seeded and peeled
• 1/2 cup red onion
• 1/2 cup eggplant
• 1 head garlic cloves separated and peeled
• 1 tsp extra virgin olive oil
• 1 1/2 tsp Himalayan sea salt
• fresh ground pepper to taste

Course Side Dish Servings Ingredients 1 cup butternut squash cubed, seeded and peeled 1/2 cup red onion 1/2 cup eggplant 1 head garlic cloves separated and peeled 1 tsp extra virgin olive oil 1 1/2 tsp Himalayan sea salt fresh ground pepper to taste

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