ROASTED FALL VEGETABLES

October 3, 2012 · 4 comments

in Recipes, Sides

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Just making these gave me warm, cozy feelings. They’re my new go-to for holiday dinners and potlucks. So simple and tasty – the perfect autumn comfort food.

Roasted Fall Vegetables
Serves 8

1 medium butternut squash, peeled, seeded, and cubed
12 red potatoes, quartered
2 red onions, quartered
8 carrots, halved lengthwise and cut into 2 inch pieces
6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Salt & pepper

Preheat oven to 450 degrees.

Divide vegetables and garlic between two rimmed baking sheets.

Toss with oil and sprinkle with salt & pepper. Roast about 40-50 minutes, until vegetables begin to brown, rotating half way through.


roasted fall vegetables
 
Author:
Serves: 8
Ingredients
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 12 red potatoes, quartered
  • 2 red onions, quartered
  • 8 carrots, halved lengthwise and cut into 2 inch pieces
  • 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Salt & pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Divide vegetables and garlic between two rimmed baking sheets.
  3. Toss with oil and sprinkle with salt & pepper. Roast about 40-50 minutes, until vegetables begin to brown, rotating half way through.

 

Modified from Martha Stewart.

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{ 4 comments… read them below or add one }

Cylina October 19, 2012 at 8:37 pm

amazing, that all i need to say.

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Rachel Schultz November 5, 2012 at 4:18 pm

Thanks, Cylina!

xo
rach

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Gayle October 3, 2012 at 11:41 pm

This looks soooo good! Bet it smells yummy, too! Thanks for the recipe. :)

Reply

Rachel Schultz October 4, 2012 at 3:09 pm

You’re welcome, Gayle! Hope you enjoy.

xo
rach

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