Roasted Winter Vegetables

adapted from Martha Stewart Living

Ingredients

Serves 6

1 medium onion, peeled and cut into 1 1/2-inch wedges
1 medium red onion, peeled and cut into 1 1/2-inch wedges
4 small turnips, peeled and cut in half
3 medium carrots, peeled and cut in half lengthwise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
12 ounces brussels sprouts, cleaned and trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
Olive-oil, cooking spray

Directions

Preheat oven to 450 degrees. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan.

Roast for 25 minutes. Turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more (brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender).