Roasted Autumn Vegetables

Recipe for Roasted Autumn Vegetables
Becky Luigart-Stayner


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


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.


Makes 6 servings.



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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.