Roasted Root Vegetables

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Preparation info

  • Makes

    6–8

    Servings
    • Difficulty

      Easy

Appears in

Thanksgiving: Recipes for a Holiday Meal

Thanksgiving

By Lou Seibert Pappas

Published 2011

  • About

Roasting caramelizes the sugars in root vegetables, making for a naturally sweet side dish. Any leftover vegetables are also excellent served as a salad at room temperature the next day.

Ingredients

  • Butternut squash, 1, about 1 pound, peeled, seeded, and cut into 2-inch pieces
  • Yukon gold potatoes,

Method

Preheat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper.

In a large bowl, combine the squash, potatoes, rutabaga, onion, carrots, and turnips. Drizzle with the oil and vinegar, sprinkle with the herbes de Provence and salt and pepper to taste, and toss to co