Roasted Autumn Vegetables

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This dish features kale as its “secret” ingredient.

Read our blog for tips on how to make this recipe.

This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

Roasted Autumn Vegetables can make a great Thanksgiving side dish. Get more tips and recipes for Thanksgiving from our Eats cookbook.

Photo Credit:

Becky Luigart-Stayner

Ingredients

1 pound small red-skinned potatoes, quartered, or whole creamer potatoes

2 cups peeled butternut squash, cut into 1/2-inch dice

2 large carrots, peeled and cut into 1/2-inch-thick diagonal slices

2 parsnips, peeled and cut into 1/2-inch-thick diagonal slices

2 to 3 cups packed kale, rinsed and chopped

3 tablespoons olive oil

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

2 cloves garlic, minced

salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 450°F. Lightly oil two large, rimmed baking sheets.

Combine the vegetables, olive oil, rosemary, garlic, salt, and pepper, to taste, in a large bowl and toss by hand to coat. Spread the mixture evenly onto the baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, stir the vegetables with a spatula and return to the oven, switching the rack position of the sheets. Bake for 15 minutes more, or until the vegetables are tender and browned.