Seasoned Roasted Root Vegetables Recipe - Allrecipes.com
Seasoned Roasted Root Vegetables Recipe
  • READY IN hrs

Seasoned Roasted Root Vegetables

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

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 More Reviews

Dec 21, 2013

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

 
May 16, 2013

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.

 

6 Ratings

Nov 02, 2014

I made this exactly as directed & loved it. Definitely worth all the chopping.

 
Jun 05, 2014

It takes some time and effort to chop all of the ingredients. Slightly microwaving some items helps with the cutting. In the end, the result was a very tasty side. Everyone loved it. The base recipe makes a lot, so adjust as needed.

 
Apr 09, 2014

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!

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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