Seasoned Roasted Root Vegetables

Seasoned Roasted Root Vegetables

MissyDi 0

"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

1 h 15 m servings 149 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 29.9g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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

Most helpful critical review

I made this recipe last year for Thanksgiving and was rather disappointed in the results. It took a ton of work and the dish was rather unexciting. I followed the recipe so I don't know what hap...

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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...

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 i...

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 re...

Love this recipe. Followed as directed and added some cinnamon. Kids even ate the brussel sprouts!

I love this recipe. I prepared it for Thansgiving. I tossed them with garlic, Himalayan salt and chipotle pepper. It's so pretty too.

We served this with the simple pork roast recipe we found on this site. It was fantastic

I made this recipe last year for Thanksgiving and was rather disappointed in the results. It took a ton of work and the dish was rather unexciting. I followed the recipe so I don't know what hap...

I made this to accompany an herb crusted roast leg of goat that was seasoned with garlic and rosemary, among many other herbs and spices. This was the perfect accompaniment. I followed the rec...

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