ROASTED HARVEST VEGETABLES

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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

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.

*** Explore more Roasted Harvest Vegetables Recipes »

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    #lactose     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #yams-sweet-potatoes     #north-american     #low-protein     #healthy     #side-dishes     #potatoes     #vegetables     #oven     #roast     #fall     #holiday-event     #low-fat     #winter     #dietary     #thanksgiving     #low-sodium     #gluten-free     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #egg-free     #healthy-2     #free-of-something     #low-in-something     #carrots     #squash     #equipment

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