ROASTED HARVEST VEGETABLES
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
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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Damaris Maina
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and delicious side dish.
Sir Isaac wiggleson
[email protected]I'm not a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and delicious.
X9 Adil
[email protected]This dish is perfect for a fall dinner. The roasted vegetables are warm and comforting.
Chris Casey
[email protected]I love the variety of vegetables in this recipe. It's a great way to get your daily dose of fruits and vegetables.
Cosmin Vaschy
[email protected]Roasted Harvest Vegetables are a great way to use up leftover vegetables. I had some leftover carrots, potatoes, and Brussels sprouts, and this recipe was a perfect way to use them up.
Teresa Bryant
[email protected]Overall, I thought the Roasted Harvest Vegetables were a good dish. I would make it again, but I would make a few adjustments to the recipe.
Hamad Raza
[email protected]Some of the vegetables were undercooked. I would recommend checking the vegetables more frequently during roasting.
Paind Malang
[email protected]The vegetables took longer to roast than the recipe said. I had to add an extra 15 minutes to the cooking time.
Desmond Hintz
[email protected]TheRoasted Harvest Vegetables were a bit too oily for my taste. I would recommend using less oil next time.
Irfan nasar 10
[email protected]I love how easy this recipe is to make. It's perfect for a busy weeknight meal.
Steven Bailey
[email protected]These vegetables are so versatile. You can serve them as a side dish, main course, or even as a snack.
Amauri Bw
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved theRoasted Harvest Vegetables and asked for the recipe.
Deb Sanu
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and asked for seconds.
Usman DJ
[email protected]I love the combination of vegetables in this recipe. The sweetness of the carrots and parsnips pairs perfectly with the earthiness of the beets and Brussels sprouts.
Lwa Zulu
[email protected]Roasted Harvest Vegetables are a great side dish for any occasion. They're healthy and delicious!
Jahedul islam Jahed
[email protected]These vegetables are so flavorful and delicious. I love how easy they are to make.
Tuffour Samuel
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's a great way to use up leftover vegetables.
Talia Williams
[email protected]This recipe was a hit at our Thanksgiving dinner. Everyone raved about the vegetables and asked for the recipe.
Trent Olap
[email protected]Roasted Harvest Vegetables turned out amazing! The vegetables were perfectly roasted and flavorful. I especially loved the crispy edges on the carrots and potatoes.