Roasted Brussels Sprouts, Beets & Delicata Squash

Serves: 6-8
Total Time: 50 min.

INGREDIENTS

1/2 pound green brussels sprouts, quartered
1/2 pound purple brussels sprouts, quartered
1/2 pound golden beets, peeled, sliced in wedges
1/2 pound red beets, peeled, sliced in wedges
1 delicata squash, halved, seeds scraped, sliced in half moons
6 sprigs fresh rosemary
16 sprigs fresh thyme
1 tsp kosher salt
1/2 tsp fresh ground pepper
3 tbsp olive oil

Preparation:

Preheat oven to 400 degrees. Combine all ingredients in large bowl and toss to incorporate. Spread vegetables evenly onto 2 sheet pans, making sure vegetables are not crowded or they won't crisp properly. Roast for 35-40 minutes, stirring once around 20 minutes. Finished vegetables should be crisp and brown in spots, but still tender. Serve warm.