Roasted Fall Vegetables

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Prep time: 20 Minutes

Total time: 1 Hour, 20 Minutes

Yield: Serves 8


  • 2 lbs. (about 1 medium) butternut squash peeled, seeded, and cut into 1½ inch pieces
  • 2 lbs. red new potatoes (12 to 14), well scrubbed and quartered
  • 1 lb. medium red onions (about 2 to 3), peeled and quartered
  • 1 lb. carrots (6 to 8 medium) halved lengthwise, if thick, and cut into 1½ inch lengths
  • 4 to 6 cloves garlic peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and ¼ teaspoon pepper.
  2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)
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