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 lovely 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.
- 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
- 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.
Adapted from Martha Stewart.
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,
