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Roasted Root Vegetables

Use these roasted goodies to top a delicious Root-Vegetable Pizza from our "Everyday Food: Fresh Flavor Fast" cookbook.

  • Servings: 8
Roasted Root Vegetables

Photography: David Loftus

Source: Everyday Food Fresh Flavor Fast, 2010


  • 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds new potatoes, scrubbed and quartered
  • 1 pound red onions, peeled and quartered lengthwise
  • 1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces
  • 5 cloves garlic, crushed
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers.

  2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.


Reviews (1)

  • martak1202 1 Jul, 2010

    Absolutely delicious!!! I had no idea what to expect since I've never made butternut squash before, but this was so delicious I wish I had made more! I didn't add the new potatoes since I'm not allowed to eat them right now, but I'm sure that they would have been a great addition! This recipe is a keeper!!!

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