Roasted Fall Vegetables Recipe with Rosemary

Name: Roasted Fall Vegetables Recipe with Rosemary
Total time: 55 mins
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)

As fall approaches and oven use increases, try this simple roasted parsnips and vegetables recipe! Seasoned with rosemary, salt, and pepper, the vegetables' natural flavors shine through.

Total time55 mins
Prep time20 mins
Cook time35 mins
Yield8

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Servings

Instructions

Preheat oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper for easy cleanup.
In a large bowl, combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper. Toss to ensure vegetables are evenly coated, then spread in a single layer on the prepared sheet pan.
Roast in the center of the preheated oven for 20 minutes. Stir the vegetables and continue roasting for approximately 15 more minutes, or until they are easily pierced with a fork.
Transfer the roasted vegetables to a serving platter and garnish with fresh rosemary sprigs for an appealing presentation.

Nutrition

Calories: 91 kcal
Fat Content: 4 g
Fiber Content: 3 g
Sodium Content: 146 mg
Protein Content: 1 g
Carbohydrate Content: 15 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g