Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Roasted Fall Vegetables 3.5 (93) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 8 Yield: 12 cups With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime. Ingredients 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 ½-inch pieces 2 pounds red new potatoes (12 to 14), well scrubbed and quartered 1 pound medium red onions (about 2 to 3), peeled and quartered 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 ½-inch lengths 4 to 6 garlic cloves, peeled and smashed 3 tablespoons olive oil Coarse salt and ground pepper Directions Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. Cook's Notes Use shallow pans (such as baking sheets) and don't overcrowd vegetables. This allows vegetables to brown rather than steam. Rate it Print