Seasoned Roasted Root Vegetables

4.7
(26)

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.

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Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
Servings:
10

Ingredients

  • 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

Directions

  1. Preheat the 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.

Nutrition Facts (per serving)

149 Calories
3g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 149
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 47mg 2%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 3g
Vitamin C 49mg 245%
Calcium 91mg 7%
Iron 2mg 9%
Potassium 765mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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