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Butternut squash sweet potato parsnips carrots roasted rosemary thyme crisp.

Herbed Roasted Root Vegetables Recipe

Butternut squash sweet potato parsnips carrots roasted rosemary thyme crisp.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.