Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Prep time: 20 min
Total time: 1 min
Ingredients: 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces; 2 pounds red new potatoes (12 to 14), well scrubbed and quartered; 1 pound medium red onions (about 2 to 3), peeled and quartered; 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths; 4 to 6 garlic cloves, peeled and smashed; 3 tablespoons olive oil; Coarse salt and ground pepper

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Prep Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 12

Author : Martha Stewart

Ingredients

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2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces2 pounds red new potatoes (12 to 14), well scrubbed and quartered1 pound medium red onions (about 2 to 3), peeled and quartered1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths4 to 6 garlic cloves, peeled and smashed3 tablespoons olive oilCoarse salt and ground pepper

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Instructions

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Step 1

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.

Step 2

Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.