Seasoned Roasted Root Vegetables

Seasoned Roasted Root Vegetables

3 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
MissyDi
Recipe by  MissyDi

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

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Reviews (3)

Rate This Recipe
tiger cub
2

tiger cub

It a lot of work, but worth it. Since I made this dish for thanksgiving I added sage as well and it tasted fantastick!

Marilily
0

Marilily

Good quality dishes are going to be more work. Thats why they are good - like this recipe! Unless you like tasting frozen, boxed, canned, or packaged! I applaud the effort a mature cook uses in her kitchen! Your recipe, MissyDi, is perfect and easy for us that are newer at roasting veggies. Thanks!

halfnotes
0

halfnotes

It's not fair for me to review this because I didn't follow the recipe exactly. I was rushing to get this put together so I drizzled balsamic over the veggies as well as smoked paprika. I love rosemary and thyme and know it would have been delicious had I used them. The veggie combination went very well together. I would recommend fresh brussels sprouts instead of frozen.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Roasted Winter Root Vegetables

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Sweet Roasted Autumn Root Vegetables