Roasted Fall Vegetable Medley

Name: Roasted Fall Vegetable Medley
Ingredients: Reynolds Wrap® Heavy Duty Aluminum Foil; 1 ½ lbs hearty fall squash peeled and cut into large, 1 ½ to 2-inch, chunks (use a mix of Butternut squash, acorn squash, Hokkaido squash); 1 lb colorful hearty vegetables, peeled and cut in 1-inch chunks (use a mix of turnips, carrots, parsnips, beets, purple potatoes); 1 shallot or ½- red onion, peeled and slice thin; ¼ cup melted butter or olive oil; Coarse salt and cracked pepper to taste; 4 to 5 sprigs of fresh thyme; 4 to 5 leaves of fresh sage

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Discover how to make a roasted vegetable fall medley that's sure to impress your guests at your next gathering.

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Ingredients

Reynolds Wrap® Heavy Duty Aluminum Foil
1 ½ lbs hearty fall squash peeled and cut into large, 1 ½ to 2-inch, chunks (use a mix of Butternut squash, acorn squash, Hokkaido squash)
1 lb colorful hearty vegetables, peeled and cut in 1-inch chunks (use a mix of turnips, carrots, parsnips, beets, purple potatoes)
1 shallot or ½- red onion, peeled and slice thin
¼ cup melted butter or olive oil
Coarse salt and cracked pepper to taste
4 to 5 sprigs of fresh thyme
4 to 5 leaves of fresh sage