Name: Roasted Fall Vegetables with Rosemary
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1 cup peeled and cubed parsnips; 3 cups peeled and cubed butternut squash; 1 cup peeled and sliced carrots; 1 cup sweet potatoes, peeled and chopped; 1 small red onion, cut into 8 wedges; 2 tablespoons olive oil; 2 teaspoons minced fresh rosemary; 0.5 teaspoon salt, or to taste; 0.25 teaspoon freshly ground black pepper, or to taste; rosemary sprigs for garnish (optional)

Roasted Fall Vegetables with Rosemary

0 Likes

Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

"Delicious roasted root vegetables with fragrant rosemary."

Ingredients:

1 cup peeled and cubed parsnips
3 cups peeled and cubed butternut squash
1 cup peeled and sliced carrots
1 cup sweet potatoes, peeled and chopped
1 small red onion, cut into 8 wedges
2 teaspoons minced fresh rosemary
0.5 teaspoon salt, or to taste
0.25 teaspoon freshly ground black pepper, or to taste
rosemary sprigs for garnish (optional)

Instructions:

Preheat the oven to 425 degrees F (220 degrees C) and line a 12 x 18 inch sheet pan with parchment paper.
In a large bowl, toss together parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper until well combined. Spread the vegetable mixture onto the prepared sheet pan.
Roast on the center rack of the preheated oven for 20 minutes, then continue roasting until vegetables are fork-tender, about an additional 15 minutes.
Place the dish on a serving platter and decorate with fresh rosemary sprigs for a beautiful presentation.

We use cookies

Similar Recipes

Roasted Fall Vegetables

Roasted Baby Carrots

Roasted Root Vegetable Panzanella

Sticky roasted vegetable and buckwheat salad

Roasted Pumpkin with Root Vegetables and Broccoli