ROASTED ROOT VEGETABLES

March 15, 2018

Making these gives me automatic warm, cozy feelings. I make a roast vegetable for a side all the time, but making a batch with a mix of different ones (instead of just making a bigger serving of one type of vegetable) makes the meal feel grander.

These are one for holiday dinners and potlucks, ok and also just those winter nights in.

So simple and tasty, FULL COMFORT FOOD MODE. And if it weren’t enough here’s a recipe for transporting them on to a very cool pizza.

Roasted Root Vegetables
Serves five to six

1 butternut squash, peeled, seeded, and cubed
8 red potatoes, quartered
1 red onions, quartered
8 carrots, quartered
5 garlic cloves, peeled and smashed
3 tablespoons olive oil
1/2 teaspoon salt
3/4 teaspoon pepper
4 rosemary sprigs

Preheat oven to 450 degrees.

Toss vegetables with olive oil, salt, pepper, and rosemary sprigs.

Arrange vegetables on a lined baking sheet.

Roast for 50 minutes, tossing halfway.

ROASTED ROOT VEGETABLES
 
Author:
Ingredients
  • 1 butternut squash, peeled, seeded, and cubed
  • 8 red potatoes, quartered
  • 1 red onions, quartered
  • 8 carrots, quartered
  • 5 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¾ teaspoon pepper
  • 4 rosemary sprigs
Instructions
  1. Preheat oven to 450 degrees.
  2. Toss vegetables with olive oil, salt, pepper, and rosemary sprigs.
  3. Arrange vegetables on a lined baking sheet.
  4. Roast for 50 minutes, tossing halfway.

Adapted from Martha Stewart.

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Comments

  • Love the addition of the rosemary sprigs! I always forget to add that when I roast veggies and it literally makes all the difference.

    • Rachel Schultz

      Yes! And so pretty

  • 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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