Sweet Roasted Autumn Root Vegetables


Sweet yet savory autumn side dish goes well with any roasted meat.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
6 servings


  • ¼ cup butter, melted

  • ¼ cup maple syrup

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 small butternut squash - peeled, seeded, and cubed

  • 2 turnips, cubed

  • 2 parsnips, cut into rounds

  • 1 sweet potato, cubed

  • 1 rutabaga, peeled and cubed

  • 2 carrots, cut into rounds


  1. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.

  2. Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.

  3. Bake in the preheated oven until vegetables are tender, about 30 minutes.

Nutrition Facts (per serving)

288 Calories
8g Fat
54g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 288
% Daily Value *
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 530mg 23%
Total Carbohydrate 54g 20%
Dietary Fiber 10g 35%
Total Sugars 21g
Protein 4g
Vitamin C 70mg 349%
Calcium 169mg 13%
Iron 2mg 13%
Potassium 1280mg 27%

* 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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