With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

Roasted Fall Vegetables

red new potatoes (12

onions

carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths

garlic

olive oil

salt and ground pepper

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.

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.

These vegetables are soo good, all by themselves or with the ricotta and roasted fall vegetable pizza.  We make the pizza for Thanksgiving, since we meet with one side of the family for one of the meals on Thanksgiving and eat one meal at home. I can't wait to make it again!

I didn't know what butternut squash is like so I tried a smaller batch out tonight.  It was good, but I think kabocha (Japanese pumpkin) would have been much better.  It's similar to the butternut squash, but has a starchier texture and much sweeter.  The skin can be bit tough, so I suggest peeling off the bumpy parts and leaving a little bit of skin for color.

I minced the garlic, mixed it with the olive oil and some dried rosemary  and then tossed the vegetables in that before placing them on the baking sheet.  I dusted them with kosher salt and black pepper after they were spead out.  It was delicious!

I added some Fuji apple wedges (wth the peel on), celery and sweet potato.  I also ground rosemary and tossed the veggies with it and sea salt and pepper.  It was SO GOOD!  I think I'll add rutabagas or turnip, too, next time!

I made these vegetables tonight to use on the pizza recipe. My husband loved them so much that he kept coming back and picking at them before I could even get them on the pizza. They were a great hit and I will definitely add this recipe as a regular one.

I have not tried this yet, however, it is next on my list.  I am a "scratch" person, so I am going to make it with homemade foccia dough.  My husband does a beautiful job of roasting vegetables on a open grill, or in a cast iron dutch oven on an open fire, so depending on the weather, I may roast vegetables in one of those fashions.  Most likely will roast with a light coating of bacon grease (I'm from the south) and at the least, a whole head of garlic.  Looks and sounds YUMMY!

I just discovered Butternut Squash this year and it was love at first taste!  I absolutly loved this dish with all the Fall colors and warm welcoming tastes!  A must for the Thanksgiving table!

I can't wait to try this. I always roasted my vegetables in a large pot, and wondered why they came out damp

GREAT SIDE DISH and try the soup it's great. I used chichen stock instead of water, an organge instead of lemon and I add cream at the end and a little honey...I also add a little honey or mapple

I find that if  I spray the oil (Pam olive oil spray)  on the vegetables it saves a step and is quicker and comes out fine.

This method of cooking veges is so much better because it is easier to do, healthier, and brings the mmmmmm's from everyone who eats them, and looks good on the table.

roasted fall vegetables

Prep Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 12

Author : Martha Stewart

Ingredients

Instructions

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