Roasted Yellow Veggies Recipe

Ingredients

2 small yellow onions, quartered

1 med Butternut squash, cubed

2 large sweet potatoes, skinned and cubed

2 tbls olive oil

1 tbls dried rosemary

1 tbls dried thyme

Fresh ground sea salt and black pepper.

Preparation

Pre-heat oven to 425 degrees F.

Cover baking dish in foil. Add squash, onion, and potato cubes into bowl. Drizzle olive oil over top, and sprinkle herbs, sea salt, and black pepper over everything. Toss together until veggies are coated. Cover pan with foil, and bake 25 min, then remove and bake an additional 20 minutes, or until edges of squash and potatoes are crispy and beginning to brown.

NOTE: Leftovers of this roasted veggie medley can be pureed for an AMAZING soup… ;)