Oven-roasted Fall Vegetables

Name: Oven-roasted Fall Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsps freshly ground black pepper, plus more to taste; 4 larges carrots, peeled and cut into 3-in. lengths (cut thickest pieces in half lengthwise); 1 Tbsp coarse salt, plus more to taste; 10 garlic cloves, loose papery outer skins removed, inner skins left on; 177 milliliters About extra-virgin olive oil; 3 larges parsnips, peeled and cut into 3-in. lengths (cut thickest pieces into halves or quarters lengthwise); 7 sprigs rosemary (3 in. each); 3 mediums russet potatoes, scrubbed and cut lengthwise into 1/2-in.-thick slices; 2 mediums orange sweet potatoes, peeled and cut into 3- by 1-in. pieces; 680 grams medium turnips , peeled and cut into eighths; 3 mediums yellow onions, peeled and cut into quarters (leave root end intact); 2 mediums butternut squashes, peeled, halved, seeded, and cut into 3- by 1-in. pieces

Oven-roasted Fall Vegetables might be just the side dish you are searching for. One serving contains 254 calories, 4g of protein, and 14g of fat. This gluten free, whole 30, and vegan recipe serves 12. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. If you have rosemary, russet potatoes, coarse salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Put all vegetables (including garlic) except sweet potatoes into a very large bowl (or two large ones); put sweet potatoes in a separate bowl.

Ingredients you will need

Sweet Potato

Vegetable

Garlic

Equipment you will use

Bowl

Drizzle bowls generously with olive oil and sprinkle with salt and pepper. Toss gently with your hands to coat; then spread half of mixed vegetables on two large baking sheets. Break up 3 rosemary sprigs and sprinkle over vegetables.

Ingredients you will need

Vegetable

Salt And Pepper

Olive Oil

Rosemary

Spread

Equipment you will use

Baking Sheet

Bowl

Roast vegetables 15 minutes. Stir gently with a metal spatula if they are sticking.

Ingredients you will need

Vegetable

Equipment you will use

Spatula

Add half of the sweet potatoes to pans. Continue roasting, stirring vegetables every 15 minutes if necessary and changing positions of pans to ensure even browning, until vegetables are browned and tender, 40 minutes to 1 1/4 hours.

Ingredients you will need

Sweet Potato

Vegetable

Remove from oven and set aside. Repeat with remaining half of mixed vegetables, sweet potatoes, and 2 1/2 rosemary sprigs.

Ingredients you will need

Mixed Vegetables

Sweet Potato

Rosemary

Equipment you will use

Oven

Pour vegetables onto a serving platter and season to taste with salt and pepper.

Ingredients you will need