Herbed Roasted Root Vegetables Recipe

Picture this: golden roasted butternut squash, sweet potatoes, parsnips and carrots tossing crispy edges with rosemary thyme perfume wafting kitchen. One sheet pan magic at 425°F transforms humble roots into caramelized American side steals show. Holiday table hero ready 40 minutes, healthy indulgence pairs everything.

Herbed Roasted Root Vegetables Recipe

Butternut squash sweet potato parsnips carrots roasted rosemary thyme crisp.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut squash 1-inch chunks
• 1 lb sweet potatoes 1-inch chunks
• ½ lb parsnips 1-inch chunks
• ½ lb carrots 1-inch chunks
• 3 tbsp olive oil
• 2 tsp fresh rosemary chopped
• 2 tsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Oven
• Tongs
• Measuring spoons

Method

 

1. Peel butternut squash sweet potatoes parsnips carrots chef's knife cutting board. 1-inch chunks all even sizes. Mixing bowl dump colorful mix.
2. Drizzle 3 tbsp olive oil bowl. Sprinkle 2 tsp rosemary 2 tsp thyme 1 tsp salt ½ tsp pepper spoons. Hands toss coat 30 seconds shiny herbed.
3. Preheat oven 425°F. Parchment Nordic Ware half-sheet. Spread chunks no overlap tongs denser parsnips center. Roast 20 minutes shake mitts. 15 minutes charred edges.
4. Mitts pull sheet. Toss tongs even herbs. Serve steaming rainbow.

Notes

1-inch chunks uniform done together. Single layer crisps no steam. Shake midway even char. Fresh herbs cling best.