Roasted Fall Vegetables with Rosemary
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8
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
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
rosemary sprigs for garnish (optional)
Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch sheet pan with parchment paper.
Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out the vegetable mixture onto the prepared sheet pan.
Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork-tender, about 15 minutes.
Transfer to a serving platter and garnish with fresh rosemary sprigs.
Notes:
It’s not always easy to cut the vegetables into uniform pieces when you are using a variety of mixed vegetables, but try cutting them as evenly sized as possible, about 1 1/2 to 2 inches each. Larger vegetable pieces may require more roasting time; smaller vegetable pieces may require less roasting time.
Nutritional Facts:
Nutrition Facts
Per Serving: Calories 91
Total Fat 4g
Saturated Fat 1g
Sodium 146mg
Total Carbohydrate 15g
Dietary Fiber 3g
Protein 1g
Potassium 369mg
Recipe courtesy of All Recipes.com
