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Gallery Roasted Mixed Vegetables Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 medium onion, peeled and cut into 1 1/2-inch wedges 1 medium red onion, peeled and cut into 1 1/2-inch wedges 1 rutabaga, peeled and cut into 1-inch pieces 4 small turnips, peeled and cut in half 3 medium carrots, peeled and cut in half lengthwise 1 pound butternut or acorn squash, peeled and cut into 2-inch pieces 12 ounces brussels sprouts, cleaned and trimmed 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped fresh rosemary 2 teaspoons chopped fresh thyme Olive-oil cooking spray
Gallery Roasted Mixed Vegetables
Recipe Summary Servings: 6
Gallery
Roasted Mixed Vegetables
Roasted Mixed Vegetables
Roasted Mixed Vegetables
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 medium onion, peeled and cut into 1 1/2-inch wedges 1 medium red onion, peeled and cut into 1 1/2-inch wedges 1 rutabaga, peeled and cut into 1-inch pieces 4 small turnips, peeled and cut in half 3 medium carrots, peeled and cut in half lengthwise 1 pound butternut or acorn squash, peeled and cut into 2-inch pieces 12 ounces brussels sprouts, cleaned and trimmed 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped fresh rosemary 2 teaspoons chopped fresh thyme Olive-oil cooking spray
Directions
Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
Reviews (5)
Add Rating & Review 39 Ratings 5 star values: 6 4 star values: 13 3 star values: 13 2 star values: 7 1 star values: 0
Reviews (5)
Add Rating & Review 39 Ratings 5 star values: 6 4 star values: 13 3 star values: 13 2 star values: 7 1 star values: 0
Add Rating & Review
39 Ratings 5 star values: 6 4 star values: 13 3 star values: 13 2 star values: 7 1 star values: 0
39 Ratings 5 star values: 6 4 star values: 13 3 star values: 13 2 star values: 7 1 star values: 0
39 Ratings 5 star values: 6 4 star values: 13 3 star values: 13 2 star values: 7 1 star values: 0
5 star values: 6 4 star values: 13 3 star values: 13 2 star values: 7 1 star values: 0
Martha Stewart Member Rating: Unrated 12/24/2010 This is really easy to make and tastes delicious. It's a wonderful complement to beef or brisket, especially. Martha Stewart Member Rating: Unrated 01/30/2009 im adding a red bell pepper to it- and maybe parsnips and fennel Martha Stewart Member Rating: Unrated 01/26/2008 My family loved this recipe! It was easy to make Martha Stewart Member Rating: Unrated 11/20/2007 This recipe is easy and delicious. I used rutabaga instead of turnips. It's delicious.Martha Stewart Member
Rating: Unrated 12/24/2010
This is really easy to make and tastes delicious. It’s a wonderful complement to beef or brisket, especially.
Rating: Unrated
Rating: Unrated 01/30/2009
im adding a red bell pepper to it- and maybe parsnips and fennel
Rating: Unrated 01/26/2008
My family loved this recipe! It was easy to make
Rating: Unrated 11/20/2007
This recipe is easy and delicious. I used rutabaga instead of turnips. It’s delicious.
All Reviews for Roasted Mixed Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Mixed Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
