Roasted Fall Vegetables

A delicious way to enjoy a variety of fall vegetables. It's easy and makes plenty for a large group or to eat throughout the week.  It keeps very well in the fridge. This will make a big batch that will fill at least a 9x13 baking dish.

Ingredients

3 Cups Brussels sprouts
1 Butternut squash
1 Acorn squash
1 Large sweet potato or yam
1 Head garlic

1 Tbsp. Olive oil + 1tsp.

Basil
Oregano

Equipment
Sharp knife

Baking dish 9x13"


Instructions

• Pre-heat oven to 400 deg.
• Spray a large baking dish with cooking spray
• Cut squash in half.
• Scoop out the seeds.
• Chop the squash and sweet potato into 1 - 2" pieces. 
• Cut larger brussels sprouts in half, leave smaller ones whole
• Put the chopped vegetables in the baking pan.
• Drizzle with olive oil
• Sprinkle generously with basil and oregano
• Mix together
• Cut the top off the head of garlic and place in a piece of aluminum foil
• Drizzle garlic head with about 1 tsp. olive oil and loosely seal the foil around the garlic
• Place garlic anywhere in the baking dish 
• Bake for 45 minutes

Serve immediately and refrigerate any leftovers to heat up and enjoy later.