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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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Partner Tip

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

Nutrition Facts

148.9 calories; 3.4 g protein; 29.9 g carbohydrates; 0 mg cholesterol; 47.1 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2013
It a lot of work but worth it. Since I made this dish for thanksgiving I added sage as well and it tasted fantastick! Read More
(12)

Most helpful critical review

Rating: 3 stars
11/25/2015
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 happened. Perhaps I've been spoiled by some wonderful root veggie dishes in the past and had the wrong expectations. I'm trying something different this year. Read More
(1)
25 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2013
It a lot of work but worth it. Since I made this dish for thanksgiving I added sage as well and it tasted fantastick! Read More
(12)
Rating: 4 stars
05/16/2013
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 rosemary and thyme and know it would have been delicious had I used them. The veggie combination went very well together. I would recommend fresh brussels sprouts instead of frozen. Read More
(12)
Rating: 5 stars
04/09/2014
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 in her kitchen! Your recipe MissyDi is perfect and easy for us that are newer at roasting veggies. Thanks! Read More
(11)
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Rating: 5 stars
10/01/2015
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 recipe exactly except I didn't have any parsnips so I substituted a home grown Yukon Gold potato instead. I finished it with some black pepper and Himalayan pink salt and it was wonderful. Will use the leftover veggies meat and pan drippings to make a nice stew for dinner tonight. Read More
(4)
Rating: 4 stars
10/08/2016
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 olive oil for what looks like around 15 servings. I also had to cook it for around 50 minutes. That said it was really delicious and I will make it again albeit in a smaller quantity. Read More
(4)
Rating: 5 stars
06/05/2014
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 recipe makes a lot so adjust as needed. Read More
(4)
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Rating: 5 stars
02/04/2015
All my family loves this recipe:))) Read More
(3)
Rating: 5 stars
08/20/2015
Love this recipe. Followed as directed and added some cinnamon. Kids even ate the brussel sprouts! Read More
(3)
Rating: 5 stars
01/15/2015
I love this recipe. I prepared it for Thansgiving. I tossed them with garlic Himalayan salt and chipotle pepper. It's so pretty too. Read More
(3)
Rating: 3 stars
11/25/2015
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 happened. Perhaps I've been spoiled by some wonderful root veggie dishes in the past and had the wrong expectations. I'm trying something different this year. Read More
(1)