Roasted Autumn Vegetables Recipe

Name: Roasted Autumn Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil; 2 garlic cloves, smashed and minced; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon House Herbs (page 233) or other Italian herb blend; 1 1/4 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch pieces; 1 medium yellow onion, cut into 1/2-inch pieces; 1 small celery root, peeled and cut into 1/2-inch pieces

Servings: persons

1/3 cup extra-virgin olive oil
2 garlic cloves, smashed and minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon House Herbs (page 233) or other Italian herb blend
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1 medium yellow onion, cut into 1/2-inch pieces
1 small celery root, peeled and cut into 1/2-inch pieces

1
Preheat the oven to 400 F.
2
In a large bowl, combine the olive oil, garlic, rosemary, herbs, salt, and pepper.
3
Add the squash, bell pepper, onion, and celery root.
4
Toss until the vegetables are evenly coated in the dressing.
5
Pour the vegetables onto two baking sheets in a single layer.
6
Roast without stirring for 20 minutes.
7
Rotate the pan and continue roasting for another 20 minutes, or until the vegetables are brown and easily pierced with a fork.
8
Serve warm or at room temperature.
9
This is a great make-ahead dish; the vegetables will keep for up to 5 days in the refrigerator.
10
Reheat them, covered, in a 350F.
11
oven for 20 to 30 minutes.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1/3 cup extra-virgin olive oil, 2 garlic cloves, smashed and minced, 1 teaspoon chopped fresh rosemary, 1/2 teaspoon House Herbs (page 233) or other Italian herb blend, and more.

Yes, Roasted Autumn 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.

Roasted Autumn Vegetables

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