Roasted Root Vegetables - Jordan Marit

2 Butternut Squash, peeled, seeded ad cut into 1 1/2 inch pieces
2 lb new potatoes, cut into 1 1/2 inch pieces
1 lb red onion, quartered
1 lb carrots, cut into 1 1/2 inch pieces
5 cloves garlic, crushed
3 tbsp olive oil
course salt and freshly ground pepper

Directions:
1. Preheat oven to 450 degrees F, with racks in upper and lower thirds.
2. Divide vegetables and garlic evenly between two rimmed baking sheets, drizzle with oil and season with salt and pepper. Toss to combine and spread in single layers.
3. Roast vegetables 40-50 minutes (rotating from top to bottom rack halfway through) until tender and beginning to brown.