Roasted vegetables for a crowd

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15 min


50 min



The homey smell of roasting fall vegetables is one of the season's dining delights. Leftovers are terrific at room temperature or as a salad the next day.


  • 1 small butternut squash , or 500-g pkg squash pieces
  • 1 fennel bulb , optional
  • 8 carrots
  • 4 parsnips
  • 2 red onions
  • 4 bell peppers , preferably different colours
  • 1/4 cup balsamic vinegar , or red-wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp chopped fresh rosemary , or 2 tsp dried rosemary leaves, crumbled
  • 1 tbsp granulated sugar


  • ARRANGE oven racks in top and bottom thirds of oven. Preheat oven to 400F. Peel squash, then cut into large chunks. Trim any brown parts from fennel, then core and slice into wedges. Peel carrots, parsnips and onions, then slice into large chunks. Cut peppers into thick strips. Place vegetables in a large bowl. In a small bowl, whisk vinegar with oil, rosemary and sugar. Pour over vegetables and toss to coat.
  • SPREAD vegetables out in a single layer on 2 large, rimmed baking sheets. Don’t crowd in pan or they’ll steam instead of roast. Roast in top and bottom thirds of preheated oven 20 minutes. Rotate sheets and stir vegetables. Continue roasting until vegetables are done as you like, 15 to 20 more minutes.

Nutrition (per serving)

  • Calories
  • 232,
  • Protein
  • 4 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 6 g,
  • Fibre
  • 8 g,