Oven-Roasted Fall Vegetables Recipe

Name: Oven-Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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; 4 large carrots, peeled and cut into 3-in. lengths (cut thickest pieces in half lengthwise); 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; 10 to 20 garlic cloves, loose papery outer skins removed, inner skins left on; 2 medium orange sweet potatoes, peeled and cut into 3- by 1-in. pieces; About 3/4 cup extra-virgin olive oil; 1 tablespoon coarse salt, plus more to taste; 1/2 tablespoon freshly ground black pepper, plus more to taste; 7 sprigs rosemary (3 in. each)

Servings: persons

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
4 large carrots, peeled and cut into 3-in. lengths (cut thickest pieces in half lengthwise)
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
10 to 20 garlic cloves, loose papery outer skins removed, inner skins left on
2 medium orange sweet potatoes, peeled and cut into 3- by 1-in. pieces
About 3/4 cup extra-virgin olive oil
1 tablespoon coarse salt, plus more to taste
1/2 tablespoon freshly ground black pepper, plus more to taste
7 sprigs rosemary (3 in. each)

1
Preheat oven to 400u00b0. 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 of mixed vegetables on two large baking sheets. Break up 3 rosemary sprigs and sprinkle over vegetables.
2
Roast vegetables 15 minutes. Stir gently with a metal spatula if they are sticking. Add half of the sweet potatoes to pans. Continue roasting, stirring vegetables every 15 minutes if necessary and changing positions of pans to ensure even browning, until vegetables are browned and tender, 40 minutes to 1 1/4 hours. Remove from oven and set aside. Repeat with remaining half of mixed vegetables, sweet potatoes, and 2 1/2 rosemary sprigs.
3
Pour vegetables onto a serving platter and season to taste with salt and pepper. Garnish with remaining sprig of rosemary and serve warm or at room temperature.
4
Note: Nutritional analysis is per serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, 4 large carrots, peeled and cut into 3-in. lengths (cut thickest pieces in half lengthwise), and more.

Yes, Oven-Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Fall Vegetables

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