Roasted Fall Vegetables with Rosemary

This simple roasted vegetable side dish with rosemary features parsnips, carrots, butternut squash, and sweet potatoes.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 91 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.

Step 2

Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.

Step 3

Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.

Step 4

Transfer to a serving platter and garnish with fresh rosemary sprigs.