Savory Oven Roasted Fall Root Vegetables

5 from 5 votes

Savory Oven Roasted Fall Root Vegetables

Whatever root vegetables and squash are in your fridge — carrots, potatoes, delicata squash, fennel — this high-heat roast turns them sweet, caramelized and crisp-edged with nothing more than olive oil and fresh herbs.

Course Side Dish

Cuisine American

Keyword potatoes, squash

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 158kcal

Author Lisa Lotts

Ingredients

1 delicata squash sliced into ¾-inch rounds, seeded
1 fennel bulb chopped into ¾-inch pieces
6 large carrots sliced into ½" coins across the biasI found purple, white and orange carrots at Trader Joes
1 pound dutch baby potatoes halved
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
4-5 tablespoons olive oil
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper

Instructions

Preheat oven to 450 degrees.
Line a half-sheet pan or multiple smaller baking pans with parchment paper. Divide 1 delicata squash, 1 fennel bulb, 6 large carrots, 1 pound dutch baby potatoes, between the baking sheets and coat each with 4-5 tablespoons olive oil. Sprinkle each with 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme 1 teaspoon kosher salt and ¾ teaspoon freshly ground black pepper
Toss with your hands until vegetables are coated with olive oil, herbs and spices. Arrange vegetables in a single layer (I like to put the cut sides down on each baking sheet. Roast in the oven for 15-20 minutes. Use a spatula to flip the vegetables and continue to roast for 10 minutes more.
Taste for seasoning and adjust as necessary.

Nutrition