Roasted Autumn Vegetables

Photo Credit
Becky Luigart-Stayner
Makes 6 servings.
Preparation Method

Roasted Autumn Vegetables

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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

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

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.