OVEN ROASTED FALL VEGETABLES RECIPES

Name: Roasted Fall Vegetables
Prep time: 20 min
Total time: 1 h 20 min
Yield: Makes about 12 cups
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

ROASTED FALL VEGETABLES RECIPE | MARTHA STEWART

Roasted Fall Vegetables Recipe | Martha Stewart image

With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

Provided by Martha Stewart

Categories Butternut Squash Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield Makes about 12 cups

Number Of Ingredients 7

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

Steps:

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.

ROASTED FALL VEGETABLES RECIPE - FOOD NETWORK

Roasted Fall Vegetables Recipe - Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Ingredients

Steps:

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

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