2 medium Yukon Gold Potatoes, cut into eighths
1 medium Red Onion, cut into 16 wedges and separated
1 small Butternut Squash, peeled, seeded and cut into 1-inch pieces
1 large Red Garnet Sweet Potato, peeled and cut into 1-inch pieces
1 pound Baby-Cut Carrots
2 tablespoons olive or vegetable oil
1 tablespoon chopped Fresh Sage (or 1 tsp. dried)
1 tablespoon chopped Fresh Rosemary (or 1 tsp. dried)
1/2 teaspoons Salt
1 clove Garlic, finely chopped
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