Martha Stewart Oven-Roasted Vegetables

Martha Stewart Oven-Roasted Vegetables are an easy make-ahead fall side dish with caramelized carrots, beets, cremini mushrooms, and golden shallots. Tossed in olive oil and roasted at 400 degrees, they turn tender and sweet in only 35 minutes.

Serve these alongside a weeknight roast or your Thanksgiving turkey for a colorful side. Spacing each vegetable in its own zone on the sheet pan gives them caramelized edges instead of a soggy steam.

Martha Stewart Oven-Roasted Vegetables

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

225

kcal

Caramelized edges, fork-tender centers, and deep natural sweetness from carrots, beets, mushrooms, and shallots roasted on a single sheet pan.

Ingredients

• 1 bunch small carrots, peeled
  

• 4 medium beets, cleaned, trimmed, and quartered
  

• 8 ounces cremini mushrooms, trimmed and wiped clean, large ones halved
  

• 5 shallots, peeled and halved
  

• 1/4 cup extra-virgin olive oil
  

• 1 tablespoon coarse salt
  

• Coarsely ground black pepper
  

Directions

• Preheat the oven: Preheat the oven to 400°F. Place each type of vegetable in its own area on a rimmed baking sheet.
• Season the vegetables: Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper and toss well to combine, keeping groups of vegetables separate.
• Roast until caramelized: Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes, stirring or flipping midway through. Test each type of vegetable for doneness and continue to roast as needed to reach desired result. Arrange on a platter.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO swivel vegetable peeler, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best vegetables for oven roasting?

Almost any vegetable works, but root vegetables like carrots, beets, parsnips, and sweet potatoes do especially well because they caramelize at high heat. When mixing different types, cut denser vegetables like butternut squash into smaller pieces than softer ones like bell peppers or zucchini. Keep different types in separate clusters on the pan so you can remove each one when it reaches the right tenderness.

Can you make oven-roasted vegetables ahead of time?

Roasted vegetables keep in an airtight container in the fridge for up to 4 days, so they are great for meal prep. Reheat them on a sheet pan at 350°F for about 10 minutes, or toss them in a hot skillet with a little olive oil until warmed through. They also taste good cold or at room temperature on salads and grain bowls.

What temperature should you roast vegetables at?

400°F hits the right balance for this recipe, hot enough to caramelize the natural sugars in the carrots and beets without burning the shallots and mushrooms. Going lower, around 350°F, means the vegetables tend to steam in their own moisture before browning. A higher temp like 425°F works for quick-cooking vegetables but can char dense root vegetables before they turn tender inside.

How do you keep roasted vegetables from getting soggy?

The number one mistake is overcrowding the pan, because too many vegetables trap steam and prevent browning. Use a rimmed 18-by-13-inch sheet pan and give each piece about half an inch of space on all sides. Martha also groups each type of vegetable in its own section, which makes it simple to pull faster-cooking mushrooms off before the beets are done.

What should you add to roasted vegetables for more flavor?

Fresh herb sprigs like thyme, rosemary, or oregano tossed onto the pan in the last 10 minutes add a lot without overpowering the vegetables. Smoked paprika or garlic powder sprinkled on before roasting gives a bolder kick. After roasting, a drizzle of tahini, a spoonful of pesto, or a splash of balsamic vinegar makes a simple platter feel like a real dish.