Ingredients
12 Servings
1
3-pound butternut squash
4
crimson onions, peeled, every lower into 8 wedges thru root terminate
3
original fennel bulbs, trimmed, every lower into 8 wedges thru root terminate
1
pound medium Jerusalem artichokes (also is believed as sunchokes),peeled, halved
6
medium beets, peeled, every lower into 8 wedges
3
tablespoons chopped original thyme, divided
2
1/2 tablespoons chopped original rosemary, divided
8
tablespoons olive oil, divided
Nonstick vegetable oil spray
Preparation
-
Step 1
Preheat oven to 400°F. Decrease neck portion off squash. Peel and quarter neck lengthwise. Decrease crosswise into 1-toddle-thick pieces. Peel and seed rounded terminate of squash; lower into 3/4-toddle-broad wedges. Plight squash in very gargantuan bowl; add onions, fennel, and Jerusalem artichokes. Plight beets in separate gargantuan bowl. Add 2 1/2 teaspoons thyme, 2 teaspoons rosemary, and 2 tablespoons oil to beets; sprinkle with salt and pepper and toss to coat. Add 2 tablespoons plus 1/2 teaspoon thyme, 1 tablespoon plus 2 1/2 teaspoons rosemary, and 6 tablespoons oil to bowl with squash; sprinkle with salt and pepper and toss to coat.
Step 2
Spray rimmed baking sheet with nonstick spray. Scatter beets on sheet. Roast unless gentle, about 45 minutes.
Step 3
Spray 2 gargantuan rimmed baking sheets with nonstick spray. Divide final vegetables between sheets. Roast unless vegetables are gentle, stirring every so regularly, about 1 1/2 hours.
Step 4
Switch all roasted vegetables to platter. Aid warmth or let stand as a lot as a couple hours at room temperature.
Step 5
*Jerusalem artichokes are tubers of a diversity of sunflower; readily accessible within the impact fragment of some supermarkets and at farmers’ markets.
