Back to Roasted Harvest Vegetables All Reviews for Roasted Harvest Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Roasted Harvest Vegetables Recipe Summary prep: 15 mins total: 40 mins Servings: 8

Ingredients Ingredient Checklist 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

Cook’s Notes Roast veggies up to 1 day ahead and refrigerate. Reheat on two rimmed baking sheets in an oven heated to 350 degrees for 10 minutes.

Gallery Roasted Harvest Vegetables

Recipe Summary prep: 15 mins total: 40 mins Servings: 8

Roasted Harvest Vegetables

Roasted Harvest Vegetables

Roasted Harvest Vegetables

Recipe Summary prep: 15 mins total: 40 mins Servings: 8

Recipe Summary

prep: 15 mins total: 40 mins

Servings: 8

prep: 15 mins

total: 40 mins

prep:

15 mins

total:

40 mins

Servings: 8

8

Ingredients

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

Directions

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.

Cook’s Notes Roast veggies up to 1 day ahead and refrigerate. Reheat on two rimmed baking sheets in an oven heated to 350 degrees for 10 minutes.

Cook’s Notes

Roast veggies up to 1 day ahead and refrigerate. Reheat on two rimmed baking sheets in an oven heated to 350 degrees for 10 minutes.

Reviews (7)

 Add Rating & Review     63 Ratings   5 star values:        9    4 star values:        10    3 star values:        28    2 star values:        10    1 star values:        6

Reviews (7)

Add Rating & Review     63 Ratings   5 star values:        9    4 star values:        10    3 star values:        28    2 star values:        10    1 star values:        6

Add Rating & Review

63 Ratings 5 star values: 9 4 star values: 10 3 star values: 28 2 star values: 10 1 star values: 6

63 Ratings 5 star values: 9 4 star values: 10 3 star values: 28 2 star values: 10 1 star values: 6

63 Ratings 5 star values: 9 4 star values: 10 3 star values: 28 2 star values: 10 1 star values: 6

  • 5 star values: 9 4 star values: 10 3 star values: 28 2 star values: 10 1 star values: 6

    Martha Stewart Member     Rating: Unrated       11/27/2010   I made this for Thanksgiving and it was really great, definitely a new favorite. It just needed a little extra EVOO. But I discovered that you have to wear gloves when you're peeling butternut squash! My fingers swelled up and got really tight - the squash sucks all the moisture out of your skin, it's quite uncomfortable!  

Martha Stewart Member     Rating: Unrated       06/09/2010   I really love this dish. If you can buy your veggies pre-chopped (check Trader Joe's) it's a VERY quick dish!  

Martha Stewart Member     Rating: Unrated       11/11/2008   A tasty, easy and healthy dish perfect for cool/cold days. Great to have on hand to add to other recipes too like salads, beans, greens, meat and the like. Sweet and sinful enough for those having trouble transitioning to more healthy meals. Kids love it too!  

Martha Stewart Member     Rating: Unrated       01/22/2008   I make this kind of dish through the autumn and winter. I pick up veggies from my local farm (in north east) and use what I get from them. Carrots, squash, garlic as in the recipe but also turnips, parsnips, celeriac, beets, pumpkins...what I have on hand. I love it. Healthy!  

Martha Stewart Member     Rating: Unrated       11/19/2007   I made this for lunch to make sure it was great to make for Thanksgiving. Very Yummy! And very healthy! It will be a great side dish for Thursday!  

Martha Stewart Member     Rating: Unrated       11/16/2007   I love a plate of roast vegies in winter for dinner, its simple, healthy and yum. I have also added roasted vegies to another dish that I make on a semi regular basis. I make chicken and garlic cabonara, and when I serve the cabonara in the bowl, I add the roasted vegies on top, it is just a lovely meal, and great for a lunch with friends.  

Martha Stewart Member     Rating: Unrated       11/14/2007   This was wonderful! I will definitely be making this again soon.

    Martha Stewart Member

    Rating: Unrated 11/27/2010

I made this for Thanksgiving and it was really great, definitely a new favorite. It just needed a little extra EVOO. But I discovered that you have to wear gloves when you’re peeling butternut squash! My fingers swelled up and got really tight - the squash sucks all the moisture out of your skin, it’s quite uncomfortable!

Rating: Unrated

Rating: Unrated 06/09/2010

I really love this dish. If you can buy your veggies pre-chopped (check Trader Joe’s) it’s a VERY quick dish!

Rating: Unrated 11/11/2008

A tasty, easy and healthy dish perfect for cool/cold days. Great to have on hand to add to other recipes too like salads, beans, greens, meat and the like. Sweet and sinful enough for those having trouble transitioning to more healthy meals. Kids love it too!

Rating: Unrated 01/22/2008

I make this kind of dish through the autumn and winter. I pick up veggies from my local farm (in north east) and use what I get from them. Carrots, squash, garlic as in the recipe but also turnips, parsnips, celeriac, beets, pumpkins…what I have on hand. I love it. Healthy!

Rating: Unrated 11/19/2007

I made this for lunch to make sure it was great to make for Thanksgiving. Very Yummy! And very healthy! It will be a great side dish for Thursday!

Rating: Unrated 11/16/2007

I love a plate of roast vegies in winter for dinner, its simple, healthy and yum. I have also added roasted vegies to another dish that I make on a semi regular basis. I make chicken and garlic cabonara, and when I serve the cabonara in the bowl, I add the roasted vegies on top, it is just a lovely meal, and great for a lunch with friends.

Rating: Unrated 11/14/2007

This was wonderful! I will definitely be making this again soon.

All Reviews for Roasted Harvest Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Harvest Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest