The butternut squash in this recipe gives the medley a nice sweet note. Butternut squash tastes very similar to sweet potatoes.
Simple Roasted Vegetable Medley:
1 butternut squash, cubed
3 lg. russet potatoes, cubed
1 yellow onion, chopped
1 head garlic, cloves peeled and halved
1/2 Tb. minced garlic
2 tsp. sage
2 tsp. crushed rosemary
about 3 Tb. olive oil
Sea salt and black pepper, to taste
Preheat oven to 450. Toss vegetables with garlic cloves, 2 Tb. oil, sage and rosemary in a large roasting pan. Season with salt and pepper. Roast covered for about 25 minutes. Toss once. Add minced garlic and remaining olive oil if necessary (I usually find it necessary...), and roast 25 minutes more. Toss once more. Roast until veggies are browned on edges and tender. Season with additonal salt and pepper if necessary.
Feel free to add about 1/2 lb. each of carrots and parsnips