Roasted Vegetables!

On Thanksgiving, my sister-in-law made the most delicious roasted vegetables, and I immediately had to make them. 

Here's what you need:

Ingredients

1 butternut squash

3-4 beets

1 bag of fresh brussel sprouts

olive oil

sea salt

Here's what you do:

Peel the squash. (This is the hardest part of the process.) I use a paring knife. Others recommend a peeler, but I haven't had much luck with using one. Cut the squash so you can remove the seeds and pulp. Then cut the squash into 1 1/2 to 2 inch sized pieces. There is no need to be real uniform with these, and it's all right if some are larger than others.

Peel the beets. Cut into pieces as you did the squash.

Wash the brussel sprouts.

Take the portion size of vegetables you want to eat and put them into a large ziplock bag. Add a tablespoon of olive oil, and shake gently so as to coat the vegetables. Pour into the pans (I use two 9x13 inch metal pans) and sprinkle with sea salt.

Here is what my vegetables look like before going into the oven. Note that in this particular picture, the white vegetable is turnip. (And I didn't like how the turnips tasted when cooked this way. No I did not, precious.)

Bake for approximately an hour at 400 degrees. Vegetables should be browning on the top, particularly the brussel sprouts, as a signal that they are done. The brussel sprouts may actually look crispy on the top, and this is perfect. Serve. (And eat!)

I'll post a picture of the finished veggies soon. We ate these too fast for me to remember to take a picture. 

EDIT! Here's the picture of the cooked veggies. I actually like them to be a bit browner than this, but we were hungry and I hurried them along. 

Of NOTE: The squash and beets keep well in a ziplock bag in the fridge, once they are peeled and prepared. Keep the veggies separate--that is, squash with squash and beets with beets-- or you'll end up with red squash, which could be disconcerting to diners when you serve it later on. So bake only the portion size of veggies you'd like to eat, and then bake the rest later in the week.

Variations of this: Use summer squash, zucchini, red, orange, or yellow bell peppers, and mushrooms instead of the veggies listed above. Slice the veggies into about 1/2 inch thick pieces, including the mushrooms. (Note: I used presliced portabello mushrooms--large mushrooms meant nice large pieces.) Put the veggies into the pan as before, but place the mushrooms on the top. Reduce the baking time to only about 20-25 minutes, or until the squash is soft.

Enjoy!