Roasted Autumn Vegetables

Photo Credit
Becky Luigart-Stayner
Makes 6 servings.
Preparation Method
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Roasting your vegetables adds a wonderful depth of flavor and texture. Our colorful Autumn Roasted Vegetables dish is phenomenal with squash, potatoes, hearty root vegetables, and dark greens. All you really need is olive oil and seasoning, and voilà!

This recipe is from the Eats cookbook, which you can find in our online store

1 pound small red-skinned potatoes, quartered, or whole creamer potatoes
2 cups peeled butternut squash, diced
2 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

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

In a bowl, combine vegetables (except kale), oil, rosemary, garlic, salt and pepper, and toss to coat. Spread mixture evenly onto prepared baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, add kale, stir vegetables, and return to oven, switching rack position of sheets. Bake for 15 minutes, or until vegetables are tender and browned.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich