Roasted Roots

By | December 05, 2016


Preheat oven to 425º. Spread squash and/or root vegetables in a single layer (this is key, they can’t overlap and shouldn’t be packed together tightly) on one or two sheet pans. Toss in some whole, unpeeled garlic cloves. Generously salt and extra generously drizzle with olive oil.

Roast in oven for about 30 minutes, stirring halfway through. Take veggies out when they are cooked through, with crispy edges and a bit of brown. Cool and put in fridge.


  • 4 cups chopped butternut squash, root vegetables, or beets
  • 2 - 4 garlic cloves
  • Olive oil
  • Salt, to taste
  • 4 ounces goat cheese crumbles
  • Balsamic vinegar
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