Roasted Fall Vegetables

8 ingredients
15 steps

Ingredients

  • 1 large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges
  • 1 pound carrots, peeled and cut into 2-inch lengths
  • 1 pound parsnips, peeled and cut into 2-inch lengths
  • 1 small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges
  • 1 pound shallots, peeled and halved if large
  • 3 sprigs rosemary
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper

Directions

  1. 1
    Preheat oven to 450F.
  2. 2
    Combine the vegetables and rosemary on a large rimmed baking sheet (or divide among 2 smaller sheets).
  3. 3
    Drizzle with oil, sprinkle with 1 teaspoon salt, and season with pepper.
  4. 4
    Toss to combine; spread in an even layer.
  5. 5
    Roast until vegetables are tender and golden, tossing occasionally, 40 to 50 minutes.
  6. 6
    Serve warm or at room temperature.
  7. 7
    (Per Serving)
  8. 8
    Calories: 206
  9. 9
    Saturated Fat: 1g
  10. 10
    Unsaturated Fat: 6g
  11. 11
    Cholesterol: 0mg
  12. 12
    Carbohydrates: 31g
  13. 13
    Protein: 7g
  14. 14
    Sodium: 775mg
  15. 15
    Fiber: 10g

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