Oven-roasted Fall Vegetables

Ingredients

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

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