Roasted Autumn Vegetables
ROASTING VEGETABLES BRINGS OUT THEIR TRUE FLAVORS, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other vegetables. Cut the vegetables into uniform pieces to ensure even cooking.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400˚F.
Step 2
In a large bowl, combine the olive oil, garlic, rosemary, herbs, salt, and pepper. Add the squash, bell pepper, onion, and celery root. Toss until the vegetables are evenly coated in the dressing.
Step 3
Pour the vegetables onto two baking sheets in a single layer.
Step 4
Roast without stirring for 20 minutes. Rotate the pan and continue roasting for another 20 minutes, or until the vegetables are brown and easily pierced with a fork. Serve warm or at room temperature.
Make Ahead
Step 5
This is a great make-ahead dish; the vegetables will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F. oven for 20 to 30 minutes.
