2 beets, peeled and each cut into 12 wedges

1 small butternut squash, peeled and cubed

1 onion, cut into thin wedges

1 lb (450 g) small carrots, halved lengthwise

2 tbsp (30 ml) olive oil

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.

On the prepared sheet, toss the vegetables with the oil. Season with salt and pepper. Roast for 45 minutes or until the vegetables are tender and golden brown.

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