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Seasoned Roasted Root Vegetables

Rated as 4.71 out of 5 Stars

"I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later."
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1 h 15 m servings 149
Original recipe yields 10 servings


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


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 149 calories; 3.1 29.9 3.4 0 47 Full nutrition

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Read all reviews 17
  1. 24 Ratings

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Most helpful positive review

It a lot of work, but worth it. Since I made this dish for thanksgiving I added sage as well and it tasted fantastick!

Most helpful critical review

I made this recipe last year for Thanksgiving and was rather disappointed in the results. It took a ton of work and the dish was rather unexciting. I followed the recipe so I don't know what hap...

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Least positive

It a lot of work, but worth it. Since I made this dish for thanksgiving I added sage as well and it tasted fantastick!

Good quality dishes are going to be more work. Thats why they are good - like this recipe! Unless you like tasting frozen, boxed, canned, or packaged! I applaud the effort a mature cook uses i...

It's not fair for me to review this because I didn't follow the recipe exactly. I was rushing to get this put together so I drizzled balsamic over the veggies as well as smoked paprika. I love...

I followed the instructions but the amount of veggies would never have fit on a cookie sheet -- there was enough for a large feast. I used a larger roasting pot. I ended up using 1/4 cup of ol...

I made this to accompany an herb crusted roast leg of goat that was seasoned with garlic and rosemary, among many other herbs and spices. This was the perfect accompaniment. I followed the rec...

It takes some time and effort to chop all of the ingredients. Slightly microwaving some items helps with the cutting. In the end, the result was a very tasty side. Everyone loved it. The base re...

Love this recipe. Followed as directed and added some cinnamon. Kids even ate the brussel sprouts!

All my family loves this recipe :)))

I love this recipe. I prepared it for Thansgiving. I tossed them with garlic, Himalayan salt and chipotle pepper. It's so pretty too.