Reviews (1) Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 4 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 07/01/2010 Absolutely delicious!!! I had no idea what to expect since I've never made butternut squash before, but this was so delicious I wish I had made more! I didn't add the new potatoes since I'm not allowed to eat them right now, but I'm sure that they would have been a great addition! This recipe is a keeper!!!
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Gallery Roasted Root Vegetables Credit: David Loftus Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces 2 pounds new potatoes, scrubbed and quartered 1 pound red onions, peeled and quartered lengthwise 1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces 5 cloves garlic, crushed 3 tablespoons olive oil Coarse salt and freshly ground pepper
Gallery Roasted Root Vegetables Credit: David Loftus
Recipe Summary Servings: 8
Gallery
Roasted Root Vegetables Credit: David Loftus
Roasted Root Vegetables
Credit: David Loftus
Roasted Root Vegetables
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces 2 pounds new potatoes, scrubbed and quartered 1 pound red onions, peeled and quartered lengthwise 1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces 5 cloves garlic, crushed 3 tablespoons olive oil Coarse salt and freshly ground pepper
Directions
Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 4 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/01/2010 Absolutely delicious!!! I had no idea what to expect since I've never made butternut squash before, but this was so delicious I wish I had made more! I didn't add the new potatoes since I'm not allowed to eat them right now, but I'm sure that they would have been a great addition! This recipe is a keeper!!!
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 4 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 1 4 star values: 4 3 star values: 0 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 4 3 star values: 0 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 4 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 4 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/01/2010 Absolutely delicious!!! I had no idea what to expect since I've never made butternut squash before, but this was so delicious I wish I had made more! I didn't add the new potatoes since I'm not allowed to eat them right now, but I'm sure that they would have been a great addition! This recipe is a keeper!!!Martha Stewart Member
Rating: Unrated 07/01/2010
Absolutely delicious!!! I had no idea what to expect since I’ve never made butternut squash before, but this was so delicious I wish I had made more! I didn’t add the new potatoes since I’m not allowed to eat them right now, but I’m sure that they would have been a great addition! This recipe is a keeper!!!
Rating: Unrated
All Reviews for Roasted Root Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Root Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
