Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Roasted Root Vegetables 4.2 (5) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: David Loftus Servings: 8 Use these roasted vegetables to top a delicious Root-Vegetable Pizza from our "Everyday Food: Fresh Flavor Fast" cookbook. Ingredients 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 ½-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 ½-inch pieces 5 cloves garlic, crushed 3 tablespoons olive oil Coarse salt and freshly ground pepper Directions 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. 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. Rate it Print