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Roasted Harvest Vegetables

63

Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2007

Ingredients

  • 4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
  • 2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
  • 8 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.

  2. Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

Cook's Notes

Roast veggies up to 1 day ahead and refrigerate. Reheat on two rimmed baking sheets in an oven heated to 350 degrees for 10 minutes.

Reviews Add a comment

  • silverfaye
    27 NOV, 2010
    I made this for Thanksgiving and it was really great, definitely a new favorite. It just needed a little extra EVOO. But I discovered that you have to wear gloves when you're peeling butternut squash! My fingers swelled up and got really tight - the squash sucks all the moisture out of your skin, it's quite uncomfortable!
    Reply
  • cellochick
    9 JUN, 2010
    I really love this dish. If you can buy your veggies pre-chopped (check Trader Joe's) it's a VERY quick dish!
    Reply
  • drkristen
    11 NOV, 2008
    A tasty, easy and healthy dish perfect for cool/cold days. Great to have on hand to add to other recipes too like salads, beans, greens, meat and the like. Sweet and sinful enough for those having trouble transitioning to more healthy meals. Kids love it too!
    Reply
  • HelenKatarina
    22 JAN, 2008
    I make this kind of dish through the autumn and winter. I pick up veggies from my local farm (in north east) and use what I get from them. Carrots, squash, garlic as in the recipe but also turnips, parsnips, celeriac, beets, pumpkins...what I have on hand. I love it. Healthy!
    Reply
  • mayinkzoo94
    19 NOV, 2007
    I made this for lunch to make sure it was great to make for Thanksgiving. Very Yummy! And very healthy! It will be a great side dish for Thursday!
    Reply
  • hayleyglasson
    16 NOV, 2007
    I love a plate of roast vegies in winter for dinner, its simple, healthy and yum. I have also added roasted vegies to another dish that I make on a semi regular basis. I make chicken and garlic cabonara, and when I serve the cabonara in the bowl, I add the roasted vegies on top, it is just a lovely meal, and great for a lunch with friends.
    Reply
  • etawalker
    14 NOV, 2007
    This was wonderful! I will definitely be making this again soon.
    Reply