Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Ingredients: Serves 8; Makes about 12 cups; 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

8 ingredients

4 steps

Ingredients

Serves 8; Makes about 12 cups
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

1

1.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.
2

2.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.
3

From Everyday Food, October 2006 | Send Me a Free Preview Issue Now! Helpful Hint
4

Use shallow pans (such as baking sheets) and don't overcrowd vegetables. This allows vegetables to brown rather than steam.