1 delicata squash, split lengthwise, seeded and chopped into half-moons
1 lb potatoes, preferably fingerlings, chopped
3 carrots, chopped
3 cloves garlic, peeled (or more!)
2 cups Brussels sprouts, halved
Olive oil, salt & pepper
Heat the oven to 425. Because the potatoes take longer to cook, I like to boil them first in plenty of salted water for about 5 minutes. I usually throw the carrots & Brussels sprouts in when there’s about one minute left. Drain, then toss them together with the squash and garlic and a good amount of olive oil, salt and pepper.
Spread evenly in a rimmed baking sheet or lasagna pan, and roast for 25-45 minutes, or until tender and roasty. Give the pan a good shake every 10-15 minutes to keep things from sticking. If you go towards the longer end of the cooking time you’ll get some good caramelizing on the bottoms of the vegetables, but watch that they don’t burn. Enjoy!