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Epicurious

Roasted Root Vegetables

Take care not to crowd the vegetables, or they will steam rather than brown. You’ll also need to toss them periodically so they’ll stay coated in oil. Add leftover vegetables to a salad, or use them to top the Roasted Root-Vegetable Pizza (page 45).

Recipe information

  • Yield

    serves 8

Ingredients

1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds new potatoes, scrubbed and quartered
1 pound red onions, peeled and quartered lengthwise
1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces
5 garlic cloves, crushed
3 tablespoons olive oil
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Preheat oven to 450°F, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers.

    Step 2

    Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

  2. Storing Leftovers

    Step 3

    Let vegetables cool completely, then transfer to an airtight container; refrigerate up to 3 days.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsGarlicRoot VegetableVegetableButternut SquashSquashPotatoCarrotSideDairy FreeVeganVegetarianGluten FreeNut FreeMeal PrepMake AheadRoastCookbooks
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