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Easy Roasted Fall Vegetables with Rosemary

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 180
A simple and flavorful roasted vegetable medley perfect for fall, infused with fresh rosemary and roasted to tender perfection.

Ingredients

Vegetables

  • 1 pound peeled carrots, cut into 2 inch pieces
  • 1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces
  • 1.5 pounds multicolor baby potatoes, washed and dried, cut in half if some are on the larger side
  • 1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
  • 5 shallots shallots, outer skin removed, cut lengthwise
  • 1 head garlic, skin removed and cloves separated
  • 3 tablespoons olive oil
  • 1.5 teaspoon pepper
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh rosemary, or thyme if preferred

Instructions 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Combine all vegetables in a bowl, add oil, salt, pepper, rosemary, and toss.
  • Spread vegetables in a single layer on the baking sheet. Use two sheets if needed.
  • Roast for 30-40 minutes until tender and lightly browned.
  • Transfer to a serving platter and serve warm.

Notes

For extra flavor, sprinkle with additional rosemary before serving.
Calories: 180kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Vegetables