Roasted Fall Vegetables

Ingredients

• 1 head garlic (top sliced off to reveal cloves (recipe note #1))
• 1 delicata squash (halved seeded and sliced into 1/2-inch wide half-rounds)
• 1 medium eggplant (cut into 1/2-inch cubes)
• 1 large fennel bulb
• 2 large carrots (cut into 1/2-inch pieces sliced on the diagonal)
• 1 medium sweet potato (cut into 1/2-inch cubes)
• 2 medium Yukon gold potatoes (cut into 1/2-inch cubes)
• 1 large red onion (halved top to bottom and cut into 1/2-inch thick wedges)
• 1/2 cup extra virgin olive oil (divided)
• 1 teaspoon kosher salt (or more to taste)
• freshly ground black pepper (to taste)

Instructions

1. 1

   Preheat oven to 400°F

2. 2

   Drizzle 2 tablespoons olive oil in the bottom of a 4-quart rectangular baking dish (15" x 10" x 2" or larger).

3. 3

   Place all vegetables in a large bowl. Drizzle with remaining olive oil and toss gently to coat. Season with salt and pepper and gently toss to distribute.

4. 4

   Pour vegetables into prepared baking dish and spread into an even layer. Nestle head of garlic into vegetables, cut-side up and drizzle bare cloves with olive oil (recipe note #1).

5. 5

   Roast vegetables 40-60 minutes to your desired tenderness, gently tossing every 20 minutes. Squeeze roasted garlic cloves from their skins (be careful, they'll be hot!). Transfer vegetables and garlic cloves to serving bowl; season to taste with salt and freshly ground black pepper and garnish with fennel fronds if desired. Serve.