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Roasted Fall Vegetables


With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

Source: Everyday Food, October 2006
Total Time Prep Servings Yield



Cook's Notes

Use shallow pans (such as baking sheets) and don't overcrowd vegetables. This allows vegetables to brown rather than steam.

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How would you rate this recipe?
  • amsun
    22 SEP, 2013
    These vegetables are soo good, all by themselves or with the ricotta and roasted fall vegetable pizza. We make the pizza for Thanksgiving, since we meet with one side of the family for one of the meals on Thanksgiving and eat one meal at home. I can't wait to make it again!
  • LiLiLime
    16 NOV, 2011
    I didn't know what butternut squash is like so I tried a smaller batch out tonight. It was good, but I think kabocha (Japanese pumpkin) would have been much better. It's similar to the butternut squash, but has a starchier texture and much sweeter. The skin can be bit tough, so I suggest peeling off the bumpy parts and leaving a little bit of skin for color.
  • lisascho67
    6 OCT, 2011
    I minced the garlic, mixed it with the olive oil and some dried rosemary and then tossed the vegetables in that before placing them on the baking sheet. I dusted them with kosher salt and black pepper after they were spead out. It was delicious!
  • contributors_marthastewart_com_hrhprincesskathy
    19 FEB, 2010
    I added some Fuji apple wedges (wth the peel on), celery and sweet potato. I also ground rosemary and tossed the veggies with it and sea salt and pepper. It was SO GOOD! I think I'll add rutabagas or turnip, too, next time!
  • Fleur-de-Lisa
    26 NOV, 2008
    I made these vegetables tonight to use on the pizza recipe. My husband loved them so much that he kept coming back and picking at them before I could even get them on the pizza. They were a great hit and I will definitely add this recipe as a regular one.
  • arasmassey
    15 NOV, 2008
    I have not tried this yet, however, it is next on my list. I am a "scratch" person, so I am going to make it with homemade foccia dough. My husband does a beautiful job of roasting vegetables on a open grill, or in a cast iron dutch oven on an open fire, so depending on the weather, I may roast vegetables in one of those fashions. Most likely will roast with a light coating of bacon grease (I'm from the south) and at the least, a whole head of garlic. Looks and sounds YUMMY!
  • Derailedlisa
    2 NOV, 2008
    I just discovered Butternut Squash this year and it was love at first taste! I absolutly loved this dish with all the Fall colors and warm welcoming tastes! A must for the Thanksgiving table!
  • ko220
    26 OCT, 2008
    I can't wait to try this. I always roasted my vegetables in a large pot, and wondered why they came out damp
  • fabibine
    18 DEC, 2007
    GREAT SIDE DISH and try the soup it's great. I used chichen stock instead of water, an organge instead of lemon and I add cream at the end and a little honey...I also add a little honey or mapple
  • gailbunny
    29 NOV, 2007
    I find that if I spray the oil (Pam olive oil spray) on the vegetables it saves a step and is quicker and comes out fine.

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