I bought these root veggies already pre-cut from Trader Joe's, which was such a life saver! Truly, curring up a butternut squash is my version of a nightmare; it's harder than carving a pumkin!
I added some carrots to the medley and roasted the mixture at 425 with some olive oil, kosher salt, pepper, garlic, rosemary and thyme. I think it took roughly 20-25 minutes to get the veggies to a roasted brown color.
Here was my finished product:
I was particularly happy that I could take this photo during the daytime, when lighting made it so much easier to take pictures. The veggies smelled delicioius, although I think I discovered that I like butternut squash and yams more when they are roasted with sweet flavors, like brown sugar. Personally, I'll probably stick to my original roasted vegetables. The bitterness of brussels sprouts is much more appealing to me with garlic and herb flavors.The recipe itself is really not brain surgery, and I've seen lots of great foodies make these veggies with some variation. Here are a couple of good recipes to try as well:
- Roasted Winter Vegetables from Ina Garten
- Herbed Roasted Winter Vegetables from Bon Appetit via Epicurious (I really want to try this recipe because it roasts beets, acorn squash, and rutabegas among others - all of which I haven't worked wth much before!)
- Roasted Winter Vegetables from NYT's Bitten Blog
