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Roasted Autumn Vegetables with Savory Herbs

2 red beets, cut into bite sized pieces (2 cups measured after cutting)
1 butternut squash, cut into bite sized pieces (3 cups measured after cutting)
1 fennel bulb, thin sliced (2 cups measured after slicing)
½ red onion, thin sliced, about 1 1/2 cups
2 garlic cloves, minced
2 tsp Herbs de Provence
½ tsp salt divided
1 Tbsp extra virgin olive oil, divided

Preheat oven to 425 degrees. Line a large rimmed baking pan with parchment paper or silpat mat.

Place butternut squash in a bowl, toss ½ tblsp olive oil and 1 tsp herbs de provence and ¼ salt. Place on the prepared pan. Place your thinly sliced fennel and onion next to the squash in the pan. Place chopped beets in a bowl, toss with remaining olive oil, herbs de provence and salt. Pro tip: Toss your squash first in the bowl, then beets or your squash will be stained pink. Transfer beets to the prepared pan.

Roast for 50-60 minutes until tender. Stir halfway through. Serve atop kale or hearty salad greens with sliced avocado. Add in optional walnuts, almonds or roasted chickpeas.

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