Tested till perfect Roasted Fall Vegetables
Roasted Fall Vegetables
Photography by Matthew Kimura

Roasted Fall Vegetables

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004; Best Recipes Ever, weekdays at 3pm on CBC TV

Recipe4 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1/2 1/2acorn squash
  • 2 2carrotcarrots
  • 2 2parsnipparsnips
  • 12 oz 12ozred beets, trimmed (about 3)
  • 12 oz 12ozgolden beetgolden beets, trimmed (about 3)
  • 8 8shallotshallots or small onion
  • 3 sprigs 3sprigsrosemary, (or 1 tsp/5 mL dried)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
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Cut squash into 4 wedges; cut each lengthwise into thirds. Place in large bowl.

Peel carrots, parsnips and beets. Cut carrots and parsnips into 1-inch (2.5 cm) pieces; cut beets into wedges. Add vegetables to bowl. Halve shallots; add to bowl. Add rosemary, oil, salt and pepper; toss to coat. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spread on large rimmed baking sheet. Roast in 400°F (200°C) oven until tender and browned, about 1 hour.

Additional information :

If you can't find golden beets, use all red.

For easy cleanup, line baking sheet with foil or parchment paper.

Nutritional Information Per serving: about

cal 109 pro 2g total fat 4g sat. fat 1g
carb 19g fibre 3g chol 0mg sodium 203mg

% RDI:

calcium 4 iron 8 vit A 48 vit C 15
folate 33
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