ROASTED ROOT VEGETABLES

October 3, 2012

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

ROASTED FALL VEGETABLES from Rachel Schultz

ROASTED ROOT 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 ROOT 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.

Adapted from Martha Stewart.

Comments

  • Cylina

    amazing, that all i need to say.

    • Rachel Schultz

      Thanks, Cylina!

      xo
      rach

  • Gayle

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

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