Roasted Vegetables With Apples

• 1 small butternut squash, peeled, seeded, and sliced
• 2 large carrots, peeled and sliced diagonally into chunks
• 1 beet, peeled, quartered, and sliced
• 2 large Pink Lady or Honeycrisp apples, cored and cut into wedges with skin on
• 1 small head cauliflower, cleaned and broken into florets
• Olive oil
• 1 tbsp fresh sage, chopped, or 1 tsp dried sage
• 1 tbsp chives, for garnish (optional)
• Dash of cayenne pepper, or to taste
• Salt and pepper, to taste

When cutting the vegetables and apples, keep the beets and carrots smaller; cut the butternut into medium slices and the apples into pieces similar in size to the beets and carrots; and cut the cauliflower florets largest so they don't overcook. 

Prepare a large roasting pan or sheet pan, cover with parchment paper, drizzle with olive oil, and set aside. 
In a large zip bag, add the carrots and butternut squash with a drizzle of olive oil, then add sage, a couple of shakes of sea salt, and cayenne pepper, and shake to coat. Pour into the pan and place on one side. Next, add the cauliflower and apples, then sprinkle with salt and pepper. In the remaining section of the pan, make an insert out of aluminum foil and add the beets with olive oil, salt, and pepper. Do not crowd the pan so they can all roast and caramelize while baking. Bake at 375F for 30 minutes, then toss the vegetables and apples, and test the beets and carrots for doneness. Continue to cook for another half hour, testing for doneness at the 20-minute mark and tossing one last time. When done, remove from the oven, sprinkle with chives (optional), and serve immediately.