Oven-roasted Fall Vegetables

Oven-roasted Fall Vegetables
Photo by James Carrier


  • 3 large parsnips, peeled and cut into 3-in. lengths (cut thickest pieces into halves or quarters lengthwise)
  • 2 medium butternut squashes, peeled, halved, seeded, and cut into 3- by 1-in. pieces
  • 4 large carrots, peeled and cut into 3-in. lengths (cut thickest pieces in half lengthwise)
  • 3 medium russet potatoes, scrubbed and cut lengthwise into 1/2-in.-thick slices
  • ½ tablespoon freshly ground black pepper, plus more to taste
  • 10 to 20 garlic cloves, loose papery outer skins removed, inner skins left on
  • About ¾ cup extra-virgin olive oil
  • + 5 more ingredients
    • 3 medium yellow onions, peeled and cut into quarters (leave root end intact)
    • 7 sprigs rosemary (3 in. each)
    • 3 medium turnips (1 1/2 lbs.), peeled and cut into eighths
    • 2 medium orange sweet potatoes, peeled and cut into 3- by 1-in. pieces
    • 1 tablespoon coarse salt, plus more to taste

1. Preheat oven to 400°. Put all vegetables (including garlic) except sweet potatoes into a very large bowl (or two large ones); put sweet potatoes in a separate bowl. Drizzle bowls generously with olive oil and sprinkle with salt and pepper. Toss gently with your hands to coat; then spread half ...

View full recipe at My Recipes


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