- 1 medium rutabaga
- 1 medium butternut squash
- 2 large sweet potatoes
- 1/4 cup olive oil
- 2 teaspoons crushed dried rosemary
How to Make It
Peel vegetables, and cut into 1-inch cubes.
Toss together vegetables and oil in a lightly greased 13- x 9-inch pan. Sprinkle with rosemary.
Bake at 500° for 35 minutes or until vegetables are tender.