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Roasted Vegetables

An assortment of roasted vegetables is the perfect accompaniment to a fondue spread.

Martha Stewart Living, February 2006 http://www.marthastewart.com/339261/roasted-vegetables
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  • Yield Serves 6

Ingredients

    • 8 ounces fresh mushrooms, such as cremini, shiitake, or button, trimmed
    • 2 bunches baby or 3 medium turnips, peeled and left whole or cut into wedges if large, root end left intact
    • 1 small delicata or acorn squash (about 1 1/4 pounds), seeded and cut into 1/4-inch-thick rounds
    • 8 to 10 small carrots (about 1 pound)
    • 8 very small or 2 medium red onions, left whole and root end left intact or cut into wedges if large
    • 4 garlic cloves, smashed
    • 5 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper

Directions

  1. Preheat the oven to 450 degrees. Divide vegetables and garlic between 2 rimmed baking sheets. Drizzle each sheet with half the oil, and season with salt and pepper. Toss to coat. Bake until vegetables are tender and golden, 40 to 50 minutes.

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