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Gallery Roasted Vegetables Recipe Summary Servings: 6
Ingredients Ingredient Checklist 8 ounces fresh mushrooms, such as cremini, shiitake, or button, trimmed 2 bunches baby or 3 medium turnips, peeled and left whole or cut into wedges if large, root end left intact 1 small delicata or acorn squash (about 1 1/4 pounds), seeded and cut into 1/4-inch-thick rounds 8 to 10 small carrots (about 1 pound) 8 very small or 2 medium red onions, left whole and root end left intact or cut into wedges if large 4 garlic cloves, smashed 5 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper
Gallery Roasted Vegetables
Recipe Summary Servings: 6
Gallery
Roasted Vegetables
Roasted Vegetables
Roasted Vegetables
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 8 ounces fresh mushrooms, such as cremini, shiitake, or button, trimmed 2 bunches baby or 3 medium turnips, peeled and left whole or cut into wedges if large, root end left intact 1 small delicata or acorn squash (about 1 1/4 pounds), seeded and cut into 1/4-inch-thick rounds 8 to 10 small carrots (about 1 pound) 8 very small or 2 medium red onions, left whole and root end left intact or cut into wedges if large 4 garlic cloves, smashed 5 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper
Directions
Preheat the oven to 450 degrees. Divide vegetables and garlic between 2 rimmed baking sheets. Drizzle each sheet with half the oil, and season with salt and pepper. Toss to coat. Bake until vegetables are tender and golden, 40 to 50 minutes.
Reviews
Add Rating & Review
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All Reviews for Roasted Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
