Roasted Sweet Potato & Butternut squash
Ingredients
- 2 Large sweet potatoes, peeled and diced
- 1 medium butternut squash, peeled and diced
- 3-4 rosemary sprigs, stalks removed
- 3 cloves of garlic
- 1/4 olive oil
- Salt & Pepper to taste
Instructions
Preheat oven to 400 degrees F.
- Place the vegetables and garlic in a single layer on a baking dish, and add the rosemary springs.
- Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
- Roast for 40 to 50 minutes, turning once until lightly browned.
- Serve warm.