Roasted Autumn Vegetables with Rosemary

Ingredients List

• 1 cup peeled and cubed parsnips

• 3 cups peeled and cubed butternut squash

• 1 cup peeled and sliced carrots

• 1 cup sweet potatoes, peeled and chopped

• 1 small red onion, cut into 8 wedges

• 2 tablespoons olive oil

• 2 teaspoons minced fresh rosemary

• ½ teaspoon salt, or to taste

• ¼ teaspoon freshly ground black pepper, or to taste

• rosemary sprigs for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a 12x18 inch baking sheet with parchment paper.

2. In a large bowl, mix together parsnips, butternut squash, carrots, sweet potatoes, onion, olive oil, minced rosemary, salt, and pepper. Toss everything well to coat. Spread the vegetable mixture evenly on the prepared baking sheet.

3. Roast on the center rack of the oven for 20 minutes. Stir and continue roasting until vegetables are tender when pierced with a fork, about 15 more minutes.

4. Serve on a platter, garnished with fresh rosemary sprigs.

Chef's Tip:

Achieving evenly sized vegetable pieces can be tricky when working with a mix of different vegetables. Aim for roughly 1 1/2 to 2 inches in size for each piece. Larger chunks may need extra roasting time, while smaller pieces will cook more quickly.

Nutritional Information (per serving)