Roasted Fall Vegetables

5 from 2 votes

Colorful, caramelized and so good for you, this is the best way to cook all kinds of cool-weather vegetables.

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: People

½ butternut squash (about 1 ½ pounds; peeled, quartered lengthwise, and cut into 1-inch thick slices)
½ pound carrots (peeled and sliced into 1 ½-inch pieces)
½ pound parsnips (peeled and sliced into 1 ½-inch pieces)
½ pound rutabaga (peeled and sliced into 1 ½-inch pieces)
½ pound large shallots (peeled and halved)
½ pound small potatoes (halved)
¼ cup olive oil (approximately)
Kosher salt and freshly ground black pepper (to taste)
4 sprigs rosemary (plus additional sprigs for serving)

Preheat the oven to 425 F. Arrange 2 oven racks so that they are evenly spaced out in the oven, with room between them.
Divide the vegetables between 2 rimmed baking sheets. Drizzle ¼ cup olive oil over the vegetables, season with salt and pepper, and toss to combine. If you think more oil is necessary, drizzle over a bit more: the vegetables should all be very lightly coated with the oil. Spread out the vegetables on each of the baking sheets so they are in a single layer. Break 4 of the rosemary sprigs into pieces and tuck them in between the vegetables on the baking sheets.
Place the trays in the oven and roast about 50 minutes, switching the trays halfway through the cooking time so they roast more evenly.
Remove the herb sprigs and transfer the vegetables to a serving platter. Garnish with the additional fresh rosemary sprigs and serve hot or warm. Check to see if they need additional salt and pepper.

Breaking the fresh rosemary into smaller pieces allows for better contact between the herbs and more of the vegetables. Pull off some of the leaves so they are better spread throughout.
Make sure your vegetables are in a single layer, and if possible, there should be some space between the vegetable chunks. This allows the hot air to circulate better around the vegetables and enables them to get more caramelized.
You can cut up most vegetables up to 2 days ahead of time and then toss them with the oil on the sheet pan just before roasting.
Do not cut the potatoes until just before you are ready to cook them, or they will turn brown. Or, you can cut the potatoes a couple of days ahead of time and store them in a bowl of cold water to cover in the fridge. Pat them dry before adding them to the sheet pan and drizzling over the olive oil.
Be generous with the olive oil and salt and pepper.
Keep leftover vegetables for up to 5 days in the fridge. Reheat the on a baking sheet in a 350 oven for about 10 to 15 minutes until warm or hot. You can also warm them in the microwave.