Name: Seasoned Roasted Root Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Olive oil cooking spray -; Butternut squash - peeled, seeded, and cut into 1-inch pieces - 1; Sweet potato, peeled and cut into 1-inch cubes - 1 large; Frozen Brussels sprouts, thawed and halved - 1 (10 ounce) package; Onion, halved and thickly sliced - 1; Parsnip, peeled and sliced - 1; Carrots, cut into large chunks - 3; Olive oil, or as needed - 2 tablespoons; Ground thyme - 1 teaspoon; Dried rosemary - 1 teaspoon; Salt - 1 pinch; Ground black pepper to taste - 1 pinch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Seasoned Roasted Root Vegetables

1. Olive oil cooking spray -

2. Butternut squash - peeled, seeded, and cut into 1-inch pieces - 1

3. Sweet potato, peeled and cut into 1-inch cubes - 1 large

4. Frozen Brussels sprouts, thawed and halved - 1 (10 ounce) package

5. Onion, halved and thickly sliced - 1

6. Parsnip, peeled and sliced - 1

7. Carrots, cut into large chunks - 3

8. Olive oil, or as needed - 2 tablespoons

9. Ground thyme - 1 teaspoon

10. Dried rosemary - 1 teaspoon

11. Salt - 1 pinch

12. Ground black pepper to taste - 1 pinch

How to cook deliciously - Seasoned Roasted Root Vegetables

1. Stage

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

2. Stage

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. Stage

Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.