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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil cooking spray
butternut squash - peeled, seeded, and cut into 1-inch pieces
sweet potato, peeled and cut into 1-inch cubes
1 (10 ounce) package
frozen Brussels sprouts, thawed and halved
onion, halved and thickly sliced
parsnip, peeled and sliced
carrots, cut into large chunks
olive oil, or as needed
ground black pepper to taste
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!
It a lot of work, but worth it. Since I made this dish for thanksgiving I added sage as well and it tasted fantastick!
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.
I made this exactly as directed & loved it. Definitely worth all the chopping.
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.
All my family loves this recipe :)))
I love this recipe. I prepared it for Thansgiving. I tossed them with garlic, Himalayan salt and chipotle pepper. It's so pretty too.
* Percent Daily Values are based on a 2,000 calorie diet.
Seasoned Roasted Root Vegetables
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 28
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple roasted vegetable casserole.
Learn how to roast seasoned root vegetables to bring out their earthy flavors.
Discover a great trick for making simple herb-roasted veggies with no mess.