Roasted Harvest Vegetables

Martha Stewart
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Harvest Vegetables - MSL - 430x407

 

ROASTED HARVEST VEGETABLES 

Roast veggies up to 1 day ahead; refrigerate. Reheat on two rimmed baking sheets in a 350°F oven for 10 minutes.

Serves 8

  • 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

 Directions:

  1. Preheat oven to 450°F. 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.
  2. 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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