Serves 6

INGREDIENTS:

4 yellow beets
4 red beets
5 TB olive oil, divided
salt to taste, divided
freshly ground black pepper to taste, divided
2 sweet potatoes, washed, cut in 1" cubes, about 4 cups
1 medium butternut squash, peeled, cut in 1" cubes, about 4 cups
1 container cipollini onions, about 16 pieces, peeled and ends trimmed
1 tsp brown sugar
1 tsp thyme leaves

DIRECTIONS:

Preheat oven to 375°F.

Pierce the beets with a fork and toss them in a bowl with about 2 tablespoons of olive oil. Season with a generous amount of black pepper and salt. Seal each beet in foil, which helps retain moisture as they cook. (Alternatively, place beets in a baking dish with tight fitting lid.) Set wrapped beets on a cookie sheet or baking tray and place in the oven for about 55 minutes or until very soft when pierced through with a knife. Once cooked, allow beets to cool enough to peel. Cut into quarters, re-season with salt and pepper and a drizzle of olive oil.

In a baking dish, place the sweet potatoes and butternut squash cubes. Add 2 tablespoons of olive oil, and season with salt and pepper. Mix thoroughly until all cubes are well coated with the oil. Place in the oven for about 1 hour or until soft when pierced with a knife, turning the mixture once with a spoon half way through.

Toss the onions in a bowl with 1 tablespoon of olive oil and season generously with salt and pepper. Sprinkle with the brown sugar and scatter thyme leaves over top. Place in a baking dish and cook in oven until very soft and slightly charred, about 50 minutes.

Arrange all roasted vegetables together on a serving platter.