Roasted Fall Vegetables with Rosemary
Description
This simple roasted vegetable side dish with rosemary features parsnips, carrots, butternut squash, and sweet potatoes.
Ingredients
•
1 cup peeled and cubed parsnips
•
3 cups peeled and cubed butternut squash
•
1 cup peeled and sliced carrots
•
1 cup sweet potatoes, peeled and chopped
•
1 small red onion, cut into 8 wedges
•
2 tablespoons olive oil
•
2 teaspoons minced fresh rosemary
•
1/2 teaspoon salt, or to taste
•
1/4 teaspoon freshly ground black pepper, or to taste
•
rosemary sprigs for garnish (optional)
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.
2
Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.
3
Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.
4
Transfer to a serving platter and garnish with fresh rosemary sprigs.