Seasoned Roasted Root Vegetables
Description
Roasted root vegetables seasoned with thyme and rosemary are a colorful and hearty addition to the autumn dinner table.
Ingredients
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olive oil cooking spray
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1 butternut squash - peeled, seeded, and cut into 1-inch pieces
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1 large sweet potato, peeled and cut into 1-inch cubes
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1 (10 ounce) package frozen Brussels sprouts, thawed and halved
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1 onion, halved and thickly sliced
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1 parsnip, peeled and sliced
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3 carrots, cut into large chunks
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2 tablespoons olive oil, or as needed
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1 teaspoon ground thyme
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1 teaspoon dried rosemary
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1 pinch salt
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ground black pepper to taste
Directions
1
Preheat the 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.