Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: serves 8
Ingredients: 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces; 2 pounds new potatoes, scrubbed and quartered; 1 pound red onions, peeled and quartered lengthwise; 1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces; 5 garlic cloves, crushed; 3 tablespoons olive oil; Coarse salt and freshly ground pepper

December 22, 2011

Take care not to crowd the vegetables, or they will steam rather than brown. You’ll also need to toss them periodically so they’ll stay coated in oil. Add leftover vegetables to a salad, or use them to top the Roasted Root-Vegetable Pizza (page 45).

Recipe notes

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