Roasted Autumn Vegetablesdaphne Oz Food

ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h20m

Yield Makes about 12 cups

Number Of Ingredients 7

Ingredients

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

ROASTED AUTUMN ROOT VEGETABLES

Roasted Autumn Root Vegetables image

Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer's markets.

Provided by WillMetz

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
4 beets, peeled and cut into 3/4-inch cubes
2 new potatoes, peeled and cut into 3/4-inch cubes
2 parsnips, peeled and cut into 3/4-inch cubes
2 turnips, peeled and cut into 3/4-inch cubes
1 rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
⅓ cup vegetable broth
2 tablespoons balsamic vinegar
1 pinch Italian seasoning, or to taste
1 (4 ounce) package goat cheese, crumbled

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Spray a baking sheet with cooking spray.
Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
Spread seasoned vegetables over prepared baking dish.
Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
Transfer roasted vegetables to a bowl and toss with goat cheese.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 16.3 g, Cholesterol 9 mg, Fat 6.3 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 126.8 mg, Sugar 6.5 g

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