How many servings does this recipe make?

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

What ingredients do I need for Roasted Fall Vegetables?

You need 8 ingredients. The key ingredients include: 1 (2 lb) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces, 2 lbs red new potatoes (12 to 14), 1 lb medium red onion (about 2 to 3), 1 lb carrot (6 to 8 medium), and more.

Is Roasted Fall Vegetables suitable as general?

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

How do I store leftover Roasted Fall Vegetables?

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

Roasted Fall Vegetables Recipe

Name: Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 (2 lb) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces; 2 lbs red new potatoes (12 to 14); 1 lb medium red onion (about 2 to 3); 1 lb carrot (6 to 8 medium); 4 -6 garlic cloves, peeled and smashed; 3 tablespoons olive oil; coarse salt; pepper

Roasted Fall Vegetables – a delicious recipe with butternut squash, red new potatoes, red onion, carrot, garlic, olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 (2 lb) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 lbs red new potatoes (12 to 14)
1 lb medium red onion (about 2 to 3)
1 lb carrot (6 to 8 medium)
4 -6 garlic cloves, peeled and smashed
3 tablespoons olive oil
coarse salt
pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
General

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Roasted Fall Vegetables

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