Roasted Autumn Vegetables
Roasting your vegetables adds a wonderful depth of flavor and texture. Hearty root vegetables are especially phenomenal when roasted. All you really need is olive oil and seasoning and voila!
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.
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Ingredients
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.
Yield:
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I love this recipe. I don't
I love this recipe. I don't like many of these vegetables- actually, I hate most of them. . but somehow they are all delicious in this recipe. It is a staple for Thanksgiving now- it is my healthy/yummy contribution. I had to roast the kale separately from the other veggies bc it turned into a shriveled crisp the first time I made this recipe. So now I roast all the hard veggies in one pan and the kale for a shorter period of time on another pan. Works out better for me.