Roasted vegetables for a crowd
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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.
, or 500-g pkg squash pieces
, preferably different colours
, or red-wine vinegar
, or 2 tsp dried rosemary leaves, crumbled
- 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)
- 4 g,
- 45 g,
- 6 g,
- 8 g,