Side Dish Recipe ✶ Seasoned Roasted Root Vegetables

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

Cooking Directions

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

• calories148.9
• carbohydrateContent29.9 g
• fatContent3.1 g
• fiberContent6.2 g
• proteinContent3.4 g
• saturatedFatContent0.5 g
• sodiumContent47.1 mg
• sugarContent6.7 g