roasted fall vegetables

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

 

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Author: Rachel Schultz

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.

3.2.1230

Modified from Martha Stewart.