Seasoned Roasted Root Vegetables

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat 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.