Christy Rost
celebrating home and family

Autumn Roasted Vegetables

| Christy Rost

Preheat the oven to 400 degrees. Combine creamer potatoes, white sweet potatoes, butternut squash, red garnet sweet potatoes, acorn squash, onions, and garlic in a 9x13-inch roasting pan. Drizzle the vegetables with olive oil and sprinkle them with salt, pepper, and thyme leaves. Garnish with a several sprigs of thyme secured with string to form a “bouquet garni”.

Roast the vegetables, uncovered, 50 to 60 minutes until they are tender and the potatoes and squash are golden brown. Remove the vegetables from the oven, transfer them to a platter, and serve immediately.

Yield: 8 to10 servings

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