ROASTED HARVEST VEGETABLES

Roasted Harvest Vegetables image

Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 40m

Number Of Ingredients 6

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Ingredients

4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
8 garlic cloves, unpeeled
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

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