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Gallery Roasted Fall Vegetables Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 8 Yield: Makes about 12 cups
Ingredients Ingredient Checklist 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces 2 pounds red new potatoes (12 to 14), well scrubbed and quartered 1 pound medium red onions (about 2 to 3), peeled and quartered 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths 4 to 6 garlic cloves, peeled and smashed 3 tablespoons olive oil Coarse salt and ground pepper
Cook’s Notes Use shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows vegetables to brown rather than steam.
Gallery Roasted Fall Vegetables
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 8 Yield: Makes about 12 cups
Gallery
Roasted Fall Vegetables
Roasted Fall Vegetables
Roasted Fall Vegetables
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 8 Yield: Makes about 12 cups
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 8 Yield: Makes about 12 cups
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 8
Yield: Makes about 12 cups
8
Makes about 12 cups
Ingredients
Ingredients
- 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces 2 pounds red new potatoes (12 to 14), well scrubbed and quartered 1 pound medium red onions (about 2 to 3), peeled and quartered 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths 4 to 6 garlic cloves, peeled and smashed 3 tablespoons olive oil Coarse salt and ground pepper
Directions
Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
Cook’s Notes Use shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows vegetables to brown rather than steam.
Cook’s Notes
Use shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows vegetables to brown rather than steam.
Reviews (11)
Add Rating & Review 93 Ratings 5 star values: 23 4 star values: 24 3 star values: 27 2 star values: 15 1 star values: 4
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Reviews (11)
Add Rating & Review 93 Ratings 5 star values: 23 4 star values: 24 3 star values: 27 2 star values: 15 1 star values: 4
Add Rating & Review
93 Ratings 5 star values: 23 4 star values: 24 3 star values: 27 2 star values: 15 1 star values: 4
93 Ratings 5 star values: 23 4 star values: 24 3 star values: 27 2 star values: 15 1 star values: 4
93 Ratings 5 star values: 23 4 star values: 24 3 star values: 27 2 star values: 15 1 star values: 4
5 star values: 23 4 star values: 24 3 star values: 27 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: 5 stars 09/22/2013 These vegetables are soo good, all by themselves or with the ricotta and roasted fall vegetable pizza. We make the pizza for Thanksgiving, since we meet with one side of the family for one of the meals on Thanksgiving and eat one meal at home. I can't wait to make it again! Martha Stewart Member Rating: 4 stars 11/16/2011 I didn't know what butternut squash is like so I tried a smaller batch out tonight. It was good, but I think kabocha (Japanese pumpkin) would have been much better. It's similar to the butternut squash, but has a starchier texture and much sweeter. The skin can be bit tough, so I suggest peeling off the bumpy parts and leaving a little bit of skin for color. Martha Stewart Member Rating: Unrated 10/06/2011 I minced the garlic, mixed it with the olive oil and some dried rosemary and then tossed the vegetables in that before placing them on the baking sheet. I dusted them with kosher salt and black pepper after they were spead out. It was delicious! Martha Stewart Member Rating: Unrated 02/19/2010 I added some Fuji apple wedges (wth the peel on), celery and sweet potato. I also ground rosemary and tossed the veggies with it and sea salt and pepper. It was SO GOOD! I think I'll add rutabagas or turnip, too, next time! Martha Stewart Member Rating: Unrated 11/26/2008 I made these vegetables tonight to use on the pizza recipe. My husband loved them so much that he kept coming back and picking at them before I could even get them on the pizza. They were a great hit and I will definitely add this recipe as a regular one. Martha Stewart Member Rating: Unrated 11/15/2008 I have not tried this yet, however, it is next on my list. I am a "scratch" person, so I am going to make it with homemade foccia dough. My husband does a beautiful job of roasting vegetables on a open grill, or in a cast iron dutch oven on an open fire, so depending on the weather, I may roast vegetables in one of those fashions. Most likely will roast with a light coating of bacon grease (I'm from the south) and at the least, a whole head of garlic. Looks and sounds YUMMY! Martha Stewart Member Rating: Unrated 11/02/2008 I just discovered Butternut Squash this year and it was love at first taste! I absolutly loved this dish with all the Fall colors and warm welcoming tastes! A must for the Thanksgiving table! Martha Stewart Member Rating: Unrated 10/26/2008 I can't wait to try this. I always roasted my vegetables in a large pot, and wondered why they came out damp Martha Stewart Member Rating: Unrated 12/18/2007 GREAT SIDE DISH and try the soup it's great. I used chichen stock instead of water, an organge instead of lemon and I add cream at the end and a little honey...I also add a little honey or mapple Martha Stewart Member Rating: Unrated 11/29/2007 I find that if I spray the oil (Pam olive oil spray) on the vegetables it saves a step and is quicker and comes out fine. Martha Stewart Member Rating: Unrated 11/25/2007 This method of cooking veges is so much better because it is easier to do, healthier, and brings the mmmmmm's from everyone who eats them, and looks good on the table.Martha Stewart Member
Rating: 5 stars 09/22/2013
These vegetables are soo good, all by themselves or with the ricotta and roasted fall vegetable pizza. We make the pizza for Thanksgiving, since we meet with one side of the family for one of the meals on Thanksgiving and eat one meal at home. I can’t wait to make it again!
Rating: 5 stars
Rating: 4 stars 11/16/2011
I didn’t know what butternut squash is like so I tried a smaller batch out tonight. It was good, but I think kabocha (Japanese pumpkin) would have been much better. It’s similar to the butternut squash, but has a starchier texture and much sweeter. The skin can be bit tough, so I suggest peeling off the bumpy parts and leaving a little bit of skin for color.
Rating: 4 stars
Rating: Unrated 10/06/2011
I minced the garlic, mixed it with the olive oil and some dried rosemary and then tossed the vegetables in that before placing them on the baking sheet. I dusted them with kosher salt and black pepper after they were spead out. It was delicious!
Rating: Unrated
Rating: Unrated 02/19/2010
I added some Fuji apple wedges (wth the peel on), celery and sweet potato. I also ground rosemary and tossed the veggies with it and sea salt and pepper. It was SO GOOD! I think I’ll add rutabagas or turnip, too, next time!
Rating: Unrated 11/26/2008
I made these vegetables tonight to use on the pizza recipe. My husband loved them so much that he kept coming back and picking at them before I could even get them on the pizza. They were a great hit and I will definitely add this recipe as a regular one.
Rating: Unrated 11/15/2008
I have not tried this yet, however, it is next on my list. I am a “scratch” person, so I am going to make it with homemade foccia dough. My husband does a beautiful job of roasting vegetables on a open grill, or in a cast iron dutch oven on an open fire, so depending on the weather, I may roast vegetables in one of those fashions. Most likely will roast with a light coating of bacon grease (I’m from the south) and at the least, a whole head of garlic. Looks and sounds YUMMY!
Rating: Unrated 11/02/2008
I just discovered Butternut Squash this year and it was love at first taste! I absolutly loved this dish with all the Fall colors and warm welcoming tastes! A must for the Thanksgiving table!
Rating: Unrated 10/26/2008
I can’t wait to try this. I always roasted my vegetables in a large pot, and wondered why they came out damp
Rating: Unrated 12/18/2007
GREAT SIDE DISH and try the soup it’s great. I used chichen stock instead of water, an organge instead of lemon and I add cream at the end and a little honey…I also add a little honey or mapple
Rating: Unrated 11/29/2007
I find that if I spray the oil (Pam olive oil spray) on the vegetables it saves a step and is quicker and comes out fine.
Rating: Unrated 11/25/2007
This method of cooking veges is so much better because it is easier to do, healthier, and brings the mmmmmm’s from everyone who eats them, and looks good on the table.
All Reviews for Roasted Fall Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Fall Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
