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Vegetables - Fall Vegetables

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  • Ready in: 1 hour
  • Serves: 6
  • Complexity: very easy
Vegetables - Fall Vegetables

Ingredients

  • 2 medium russet potatoes - scrubbed and cut lengthwise into thick slices
  • 1 medium turnips - peeled and cut into eighths
  • 2 large carrots - peeled and cut into 3-in pieces
  • 1 large parsnips - peeled and cut into 3-in pieces
  • 1 medium butternut squashes, peeled, halved, seeded, and cut into 3 in pieces
  • 10 garlic cloves***
  • 1 medium orange sweet potatoes, peeled and cut into 3 in pieces
  • 2/3 cup extra-virgin olive oil
  • 1 tablespoon coarse salt, plus more to taste
  • 3 sprigs rosemary

Directions

  1. Preheat the oven to 400 degrees.

  2. Put all the vegetables (except sweet potatoes), and the garlic into a very large bowl; put sweet potatoes in a separate bowl.

  3. Add the olive oil and sprinkle with salt. Toss them to coat; then spread the vegetables on to a large baking sheet. Break up the rosemary sprigs and sprinkle over the vegetables.

  4. Roast for fifteen minutes. Stir them gently if they are sticking. Add the sweet potatoes to the pan. Continue roasting, stirring vegetables every fifteen minutes; changing positions of pans to ensure even browning, for 50 minutes.

  5. Remove the vegetables from the oven and pour them onto a serving platter and season to taste with salt.

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