Description
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.
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- 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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 10