2 sweet potatoes- cut in 3 " long by 1/2" wedges
1 butternut squash (approx 2lb) peeled, seeded and cut 3 " long by 1/2 " wedges
8 garlic cloves unpeeled
2 TB olive oil
coarse salt and ground pepper
Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash and garlic between 2 rimmed baking sheets. Toss each batch with 1 TB oil and season with salt and pepper.
Roast until vegetables are tender and start to brown. (approz 25-35 minutes). Rotating sheets from top to bottom halfway through. Peel roasted garlic and return to veggies and serve.
Serves 8
