Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Mixed Vegetables 3.5 (39) 5 Reviews 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This vegetarian dish is satisfyingly warm and nourishing on a winter's day. Ingredients 1 medium onion, peeled and cut into 1 ½-inch wedges 1 medium red onion, peeled and cut into 1 ½-inch wedges 1 rutabaga, peeled and cut into 1-inch pieces 4 small turnips, peeled and cut in half 3 medium carrots, peeled and cut in half lengthwise 1 pound butternut or acorn squash, peeled and cut into 2-inch pieces 12 ounces brussels sprouts, cleaned and trimmed 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon chopped fresh rosemary 2 teaspoons chopped fresh thyme Olive-oil cooking spray Directions Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender. Rate it Print