How to Make Seasoned Roasted Root Vegetables - A Step-by-Step Guide

Root vegetables are a versatile and nutritious addition to any meal. From carrots and parsnips to sweet potatoes and turnips, the variety of flavors and textures offered by these earthy delights is truly remarkable. If you're looking for a delicious way to prepare your root vegetables, look no further than this recipe for seasoned roasted root vegetables.

Roasting root vegetables is a fantastic way to bring out their natural sweetness and enhance their earthy flavors. The process of r...

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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

Information

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

  • 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.
  • Nutrition

    149 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Sodium: 47mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 3g
    • Vitamin C: 49mg
    • Calcium: 91mg
    • Iron: 2mg
    • Potassium: 765mg