Roasted Harvest Vegetables

Name: Roasted Harvest Vegetables
Yield: servings:8
Ingredients: 4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again; 2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces; 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces; 8 garlic cloves, unpeeled; 2 tablespoons olive oil; Coarse salt and ground pepper

Roasted Harvest Vegetables was pinched from <a href="http://shine.yahoo.com/food/recipes/roasted-harvest-vegetables-313260-mslo.html" target="_blank">shine.yahoo.com.</a>

"Roast veggies up to 1 day ahead; refrigerate. Reheat on two rimmed baking sheets in an oven heated to 350 degrees for 10 minutes...."

INGREDIENTS

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4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again

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2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces

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1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces

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8 garlic cloves, unpeeled

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2 tablespoons olive oil

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Coarse salt and ground pepper

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