Roasted Vegetables

Name: Roasted Vegetables
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 ¼ pounds), seeded and cut into ¼-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

By

Martha Stewart Editors

Updated on February 16, 2021

Servings:

6

An assortment of roasted vegetables is the perfect easy-to-make side dish to a savory Cheese Fondue spread.

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 ¼ pounds), seeded and cut into ¼-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

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.