Seasoned Roasted Root Vegetables

I wanted a vegetable medley with root vegetables good for the fall. I took three recipes and changed them up to get the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and served them later.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 149 Calories

Ingredients

• 1 pinch salt
• 1 teaspoon dried rosemary
• ground black pepper to taste
• 1 teaspoon ground thyme
• olive oil cooking spray
• 2 tablespoons olive oil, or as needed
• 3 carrots, cut into large chunks
• 1 parsnip, peeled and sliced
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 butternut squash - peeled, seeded, and cut into 1-inch pieces
• 1 (10 ounce) package frozen Brussels sprouts, thawed and halved
• 1 onion, halved and thickly sliced

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

Step 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.

Step 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.