Seasoned Roasted Root Vegetables |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later. 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 |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
3. Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.
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