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Seasoned Roasted Root Vegetables | Daily Dine

Seasoned Roasted Root Vegetables

Roasted root vegetables seasoned with thyme and rosemary are a colorful and hearty addition to the autumn dinner table.

dinnerside-dishamerican

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

Servings: 10

Nutritional Information

Calories:149 kcal

Carbohydrate:30 g

Fat:3 g

Dietary Fiber:6 g

Protein:3 g

Saturated Fat:1 g

Sodium:47 mg

Sugar:7 g

Unsaturated Fat:0 g

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

Instructions

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