Roasted Autumn Vegetables | Oklahoma State University

Ingredients

• 2/3 pound sweet potatoes (2 cups cubed)
• 1/2 pound fresh beets (1-1/2 cups cubed)
• 1/2 pound butternut squash (1-1/2 cups cubed)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon fresh rosemary