Ingredients
Butternut Squash: 30-40 minutes
Sweet Potatoes: 30-40 minutes
Red or Yukon Gold Potatoes: 30 minutes
Asparagus: 10 minutes
Baby Carrots: 15-20 minutes
Cauliflower: 15-20 minutes
Preparation
Preheat oven to 400 degrees. Peel and seed (if needed) and cut into vegetable into uniform pieces. Place on baking sheet and toss with 1-2 T olive oil. Sprinkle with Kosher salt and freshly cracked black pepper. Roast as noted above.
