Roasted Autumn Vegetables

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Average: 4 (62 votes)

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 find in our online store. 

Recipe for Roasted Autumn Vegetables
Becky Luigart-Stayner

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
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
2 to 3 cups packed kale, rinsed and chopped

Instructions

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

Combine the vegetables (except kale), olive oil, rosemary, garlic, salt, and pepper, 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, add the kale and 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: 

Makes 6 servings.

Preparation Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Preparation Method

Category

Course

Source

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Reader Comments

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A favorite!!

Submitted by Stacey on

This is one of my favorites from Readers' Best Recipes! The veggies all complement each other really nicely, but you should add the kale about 15-20 minutes before veggies are done instead of at the beginning or it burns at such a high oven temp.

roasted vegetables recipe

The Editors's picture

Submitted by The Editors on

That’s an excellent tip, Stacey. We have incorporated it into the recipe. Glad to hear you enjoy this recipe so much.

Sounds good

Submitted by Linda Haynes on

I love roasted veggies. In my experience, 1/2 inch dice is too small for the butternut squash, because it cooks faster than the other veggies. Also, I didn't have any kale. My big tip is to leave the garlic cloves whole. I use the biggest ones I have and just peel them and toss them in with the rest. They come out so yummy!

Garlic

Submitted by Marlene Jones on

Ohh yes this sounds delish doin the garlic this way....whole, then it gets so creamy and tasty. I cant wait to get this going for dinner on Sunday.5

comment

Submitted by NICHOLAS GOMES on

Thanks for so yammy recipe vegetables very much mixed by non veg allso prepred

I love this recipe. I don't

Submitted by Deidra on

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.

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