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.

 

5 Ratings

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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