Rosemary-roasted potatoes, butternut squash, and red onion

Roast
rosemary-roasted potatoes, butternut squash, and red onion

Roasting

When roasting potatoes, choose the smallest ones you can find; the more times you have to cut a potato, the more places it can lose moisture while roasting. To prevent the vegetables from leaving their crusts behind on the baking sheet, allow them to rest for five minutes and steam themselves off the surface of the pan before removing them with a metal spatula.

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butternut squash potatoes red onion butternut squash and

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{% trans 'Введіть свою електронну адресу в поле. Після цього ви отримаєте лист на вашу електронну пошту з подальшими інструкціями щодо відновлення паролю.' %}

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