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

  • Britney

    I tried these tonight, but my husband bought a French fry slicer to cut them (trying to do something fun for the kids). The squash came out slimy and the potatoes and onions were burn. Everything stuck to the pan despite the oil. So bummed! I bought a ton of root veggies so i plan to try again soon WITH OUT the slicer. Any advice for helping them not stick, and the squash being so slimy?

  • 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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