Last week we had a wonderful assortment of goodies in the CSA bag, including a beautiful butternut squash, a small container of assorted potatoes, and a purple sweet pepper. Looking for something to accompany pork chops and green beans (also from the CSA), roasting the veggies seemed perfect.
A nice hot oven, a good toss with generous amounts of olive oil, salt, pepper, and your favorite herb (dry or fresh), and you have a simple side in about 30 minutes. And aside from a quick stir half-way through, it’s pretty much “set and forget,” which I love.
This is EASY.
Roast Potatoes, Butternut Squash, Peppers and Onions
[Print this recipe]
Ingredients
1 butternut squash, peeled and cubed
3 medium potatoes, cubed
1 medium onion, cubed
1 sweet pepper, cubed
1/4 cup extra virgin olive oil
1 tablespoon sea salt
1/4 teaspoon black pepper
1 tablespoon dried parsley (or your favorite herb)
Directions
Preheat the oven to 450 degrees. Toss all the ingredients together in a large bowl, making sure everything has been evenly coated.
Spread the veggies in an even layer on a large baking sheet, and roast in the oven for 30 minutes.
Half-way through, use a large spoon to toss everything around on the pan to ensure even cooking.
Serves 4-6.
This looks awesome! I was wondering, am I missing the button to put the recipes in a printable format, or do I need to copy and paste around the pictures into a word file?
Great question. I don’t currently use a button to make the recipe in printable format, but I totally need to – I’m sure with all the photos it’s hard to read through it fluently. Critique noted! Thanks!
ASM – I just added a [Print this recipe]link. Thanks for the push!