1mediumbutternut squash (3-4 pounds with a sizeable neck)peeled, seeded, and cut into 1 inch chunks, should yield about 1 1/2 pounds squash
5mediumbeets (about 2 pounds)peeled and cut into 1 inch chunks
12mediumrainbow carrots (about 2 pounds)3 of each color, peeled and cut into 1 inch chunks
1 1/2tspkosher salt
Peel and chop all veggies into 1 inch chunks.
Preheat oven/ovens to 400 degrees convection or 425 degrees conventional.
Melt ghee by putting ghee in a large glass bowl and putting it in the cold oven. As the oven preheats, the ghee will melt. Pull out the bowl when the ghee has melted. Careful, the bowl will be hot.
Add the peeled and chopped veggies to the bowl with the ghee and toss to coat.
Sprinkle about half of the salt on the veggies and then stir to expose the unsalted veggies. Sprinkle the remaining salt on the veggies and stir them so that the salt is fully incorporated.
Line two baking sheets with parchment paper. Spread out the veggies evenly on two baking sheets.
Roast in the oven/ovens for 20 minutes. Flip the veggies and roast for an additional 20 minutes, or until the veggies are tender, browned, and caramelized.
Taste and add salt to your liking.
Cut the veggies all the same size. This will make sure they roast evenly and are done cooking all at the same time.Space the veggies out as evenly as possible on the baking sheet. Doing so will ensure even cooking and allow for maximum caramelization.Save time by using pre-cut vegetables. Just make sure to cut them down to the same size as other vegetables when necessary. Or cut your other veggies into larger chunks to match and increase cooking time.Cook two sheet pans of veggies in the same oven by spacing out the oven racks. Put one in the top third position and one in the bottom third position so that hot air can circulate around the veggies. You may need to add an extra 5-10 minutes to your cooking time.Make this recipe with other root vegetables. Don’t have beets? Don’t want to cut up a butternut squash? Replace the veggies in this recipe with others like sweet potato, turnips, and parsnips. Use the same veggie to oil ratio and roasting time for a delicious turnout every time.Store in the fridge in an airtight container for up to five days after roasting them.Half the recipe by using half the amount of each ingredient and cook using the same steps. The results will be the same, you’ll just have one sheet pan of roasted root vegetables instead of two.Use pre-cooked beets to save time and mess. Pre-cooked beets hold up well in this recipe and are a great way to save time. We like to use Love Beets or Gefen Beets and then just chop them up and add them to the mix.You can peel, prep, and chop the veggies ahead of time. Keep in an airtight container in the refrigerator for 3-4 days before cooking. When you’re ready to cook, pull them out of the fridge about half an hour before so they can come to room temp.Reheat the veggies by by putting them on a parchment lined baking sheet, putting them in a cold oven, preheating to 425 degrees conventional (or 400 degrees convection), and removing when it gets preheated. The veggies will be warm without getting dried out.