Ingredients 1 butternut squash, peeled and seeded 8 carrots, peeled 4 yams washed 3 red beets peeled 3 bulb fennels washed 2 turnips peeled 1 tbsp. olive oil 1 tsp. sesame seeds Salt Ground black pepper
Preheat oven to 400 degrees F.Cut the butternut squash in half lengthwise. Select the top thin half of the squash and cut it in 8 equal pieces. Cut the carrots in half lengthwise and then each half in 4 equal pieces. Cut the yams in 4. Cut the red beets, the fennel, the turnips and the rest of the butternut squash into thin slices.
Place all the vegetables on 2 parchment-lined baking sheets and brush them lightly with olive oil. Season to taste with salt and pepper. Place the baking sheets into the oven for approximately 40 to 45 minutes. Remove from the oven, transfer to a serving plate and sprinkle with sesame seeds.
"A colorful Fall and Winter side dish recipe which goes perfectly with grilled meat or poultry. You can sprinkle with sesame or pumpkin seeds for a crispy touch." ~ Nathalie