garlicky roasted butternut squash, potatoes, and green beans

This easy side can be made with or without the green beans as needed. The beans could also be cooked separately on the stove top. If you are cooking other dishes in the oven at the same time, it will may longer to cook. Dry herbs can be used to replace fresh; use half as much or to taste.

4-6 servings

Ingredients

1 pound EACH peeled and trimmed butternut squash and unpeeled russet potatoes cut into 1 ½” - 2” pieces
2 medium red onions-peeled and cut into eighths
6 cloves garlic-peeled and left whole
2 ½ teaspoons kosher salt, divided
1 ¼ teaspoons fresh ground black pepper, divided
12 small (6 large, torn) fresh sage leaves
1 tablespoon minced fresh rosemary
4 sprigs fresh thyme
¼ cup olive oil, divided
1 pound fresh green beans, trimmed
1 lemon cut into fourths
1/8 teaspoon ground cayenne or crushed red pepper

Instructions

Preheat oven to 425 degrees F.
Toss squash, potatoes, red onions, garlic, 2 teaspoons of the salt, 1 teaspoon of the pepper, sage, rosemary, thyme, and 3 tablespoons of the olive oil together in a large bowl. Turn out onto a greased rimmed 1/2 sheet pan. Roast in oven for 30 minutes.
Meanwhile, add the green beans, reserved tablespoon of olive oil, reserved ½ teaspoon salt, reserved ¼ teaspoon pepper, lemon wedges, and cayenne or crushed red pepper to the bowl and toss well.
Remove sheet pan from oven, toss root vegetable mixture, and scatter the bean mixture evenly over the top of the root vegetables. Roast another 20-30 minutes or until vegetables are both all tender and crispy. Taste and re-season if necessary.
Serve hot, warm, or at room temperature.

Notes

Leave the root ends of the onions on as you slice them to ensure they hold together in the roasting pan.