Thursday, October 8, 2009

Roasted Fall Vegetables! Yum!

I made these scrumptious, healthy, economical vegetables the other night! They are great for a side dish, and my kids really liked them. No one usually likes squash, but in this recipe squash is a hit!! With Fall here and our bodies in need of good cold and flu fighting foods, why not try roasting some yummy vegetables?! This recipe makes a huge amount, so you will probably have leftovers. With our family of six and also giving almost half to a friend, I STILL had leftovers. Enjoy!

Roasted Fall Vegetables

Serves 8; Makes about 12 cups

  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-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 1/2-inch lengths
  • 4 to 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper


  1. 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.
  2. 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.
From Everyday Food, October 2006

1 comment:

  1. Sounds yummy! And I did not realize you had been blogging so long - I was missing out! :)