- 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
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- 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.
- Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.
05/18/2018
recipepes.com
Seasoned Roasted Root Vegetables, recipe
PT15M
PT1H
5
455 calories
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