Roasted Autumn Vegetables

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Roasted vegetables are rich and satisfying. Roasting may take longer than other cooking methods, but the vegetables require minimal preparation and attention. Vegetables roast best in a single layer, so for this recipe you’ll need two large baking pans or several smaller ones. If the vegetables are crowded, they’ll steam and a surface glaze won’t form.

Potatoes, onions, and carrots take about an hour to roast to caramelized perfection. Peppers, sweet potatoes, zucchini, mushrooms, and plum tomatoes take only ½ hour. So we put the harder vegetables in the oven about ½ hour before adding the softer vegetables. This recipe serves 4 as a main dish, 8 as a side dish


Roasted Autumn Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 8
Herbed Garlic Marinade
  • ⅓ cup olive oil
  • 2 tablespoons balsamic vinegar or fresh lemon juice
  • 5 garlic cloves, minced or pressed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 to 2 tablespoons chopped fresh rosemary or sage
  • 12 boiling onions or 1 large onion, peeled and ends trimmed
  • 1 bunch whole tiny carrots with tops or 3 medium carrots
  • 2 sweet potatoes
  • 12 tiny whole zucchini or 3 medium zucchini
  • 2 red and/or yellow bell peppers
  • 10 ounces baby portabellos or other firm mushrooms
  • 6 to 8 fresh plum tomatoes
  • salt to taste
  1. Preheat the oven to 450°.
  2. Lightly oil two large baking pans.
  3. In a bowl, mix together all of the marinade ingredients.
  4. Score the tops of the boiling onions about one-third of the way down in a tic-tac-toe pattern or thickly slice the large onion.
  5. Toss with about 1 table-spoon of the marinade to evenly coat and place on a large baking pan.
  6. If using the boiling onions, position them scored side up.
  7. Peel the carrots. If using whole tiny carrots, cut off the tops, leaving ½ inch of green.
  8. If using larger carrots, cut lengthwise into halves and then crosswise into 2-inch pieces.
  9. Toss with about 1 tablespoon of marinade, add them to the baking pan, and roast the onions and carrots for 30 minutes.
  10. Meanwhile, prepare the rest of the vegetables for roasting.
  11. Peel the sweet potatoes and cut them into generous bite-sized chunks or wedges.
  12. Leave tiny zucchini whole or halve them lengthwise.
  13. If using larger zucchini, trim the ends, slice into quarters lengthwise, and then cut crosswise into 2-inch pieces.
  14. Halve and core the bell peppers and cut into 2-inch squares.
  15. Trim any tough mushroom stems and cut larger mushrooms in half.
  16. Halve the plum tomatoes lengthwise.
  17. Coat each type of vegetable with about 1 tablespoon of marinade.
  18. When the onions and carrots have roasted for 30 minutes, stir them and lower the oven temperature to 400°.
  19. Place the newly prepared vegetables on the second large baking pan.
  20. If there isn't enough room, push the onions and carrots to one end of their pan and add the remaining new vegetables to the hot pan.
  21. Roast all of the vegetables for 15 minutes, stir well, and continue to roast for another 10 to 15 minutes, until tender and slightly caramelized.
  22. Add salt to taste and arrange the roasted vegetables on a big platter,

If you prefer, shorten the oven time by first blanching the harder vegetables
until just crisp-tender, then put all of the vegetables in the oven at
the same time for about ½ hour.