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Roasted Autumn Vegetables

Photo Credit
Becky Luigart-Stayner
Ken Haedrich
Yield
Makes 6 servings.
Category
Vegetables
Course
Side Dishes
Preparation Method
Bake
Sources
The Old Farmer's Almanac EATS
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Roasting your vegetables adds a wonderful depth of flavor and texture. Our colorful Autumn Roasted Vegetables dish is phenomenal with squash, potatoes, hearty root vegetables, and dark greens. All you really need is olive oil and seasoning, and voilà!

This recipe is from the Eats cookbook, which you can find in our online store. 

Ingredients
1 pound small red-skinned potatoes, quartered, or whole creamer potatoes
2 cups peeled butternut squash, diced
2 carrots, peeled and cut into 1/2-inch-thick diagonal slices
2 parsnips, peeled and cut into 1/2-inch-thick diagonal slices
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
2 to 3 cups packed kale, rinsed and chopped
Instructions

Preheat oven to 450°F. Lightly oil two rimmed baking sheets.

In a bowl, combine vegetables (except kale), oil, rosemary, garlic, salt and pepper, and toss to coat. Spread mixture evenly onto prepared baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, add kale, stir vegetables, and return to oven, switching rack position of sheets. Bake for 15 minutes, or until vegetables are tender and browned.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich
 

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Comments

Sharon (not verified)

3 years ago

This recipe sounds absolutely delicious and so healthy! I'm wondering if you would consider adding the nutritional content to your recipes in the future. This addition would be very helpful.
Appreciatively, Sharon

Hi Sharon, We agree but many of our recipes are reader-submitted and we’re too tiny a company to hire a nutritionist. Call us old-fashioned but our best advice is stick to fresh vegetables and fruits and avoid processed foods or anything that your doctor advises you stay away from! Sincerely, the OFA editors 

Stacey (not verified)

6 years ago

This is one of my favorites from Readers' Best Recipes! The veggies all complement each other really nicely, but you should add the kale about 15-20 minutes before veggies are done instead of at the beginning or it burns at such a high oven temp.

That’s an excellent tip, Stacey. We have incorporated it into the recipe. Glad to hear you enjoy this recipe so much.

Linda Haynes (not verified)

6 years ago

I love roasted veggies. In my experience, 1/2 inch dice is too small for the butternut squash, because it cooks faster than the other veggies. Also, I didn't have any kale. My big tip is to leave the garlic cloves whole. I use the biggest ones I have and just peel them and toss them in with the rest. They come out so yummy!

Marlene Jones (not verified)

6 years ago

Ohh yes this sounds delish doin the garlic this way....whole, then it gets so creamy and tasty. I cant wait to get this going for dinner on Sunday.5

NICHOLAS GOMES (not verified)

6 years ago

Thanks for so yammy recipe vegetables very much mixed by non veg allso prepred

Deidra (not verified)

8 years ago

I love this recipe. I don't like many of these vegetables- actually, I hate most of them. . but somehow they are all delicious in this recipe. It is a staple for Thanksgiving now- it is my healthy/yummy contribution. I had to roast the kale separately from the other veggies bc it turned into a shriveled crisp the first time I made this recipe. So now I roast all the hard veggies in one pan and the kale for a shorter period of time on another pan. Works out better for me.