adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Seasoned Roasted Root Vegetables
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Colorful roasted root vegetables with thyme and rosemary are a hearty autumn dish.
Ingredients:
  • olive oil cooking spray
  • 1 butternut squash - peeled, seeded, and cut into 1-inch pieces
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 (10 ounce) package frozen Brussels sprouts, thawed and halved
  • 1 onion, halved and thickly sliced
  • 1 parsnip, peeled and sliced
  • 3 carrots, cut into large chunks
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon ground thyme
  • 1 teaspoon dried rosemary
  • 1 pinch salt
  • ground black pepper to taste
Instructions:
  • Preheat the oven to 400°F (200°C) and generously coat a baking sheet with cooking spray.
  • In a large bowl, mix butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots. Drizzle with olive oil and toss well to coat. Add thyme, rosemary, salt, and black pepper, tossing once more. Transfer the seasoned vegetables to a baking sheet.
  • Roast vegetables in the preheated oven for 25 minutes. Stir, then roast for an additional 20 minutes until slightly brown and tender.

Similar Recipes