Seasoned Roasted Root Vegetables

Name: Seasoned Roasted Root Vegetables
Total time: 75
Yield: 10
Ingredients: olive oil cooking spray; 1 butternut squash - peeled, seeded, and cut into 1-inch pieces; 1 large sweet potato, peeled and cut into 1-inch cubes; 1 (10 ounce) package frozen Brussels sprouts, thawed and halved; 1 onion, halved and thickly sliced; 1 parsnip, peeled and sliced; 3 carrots, cut into large chunks; 2 tablespoons olive oil, or as needed; 1 teaspoon ground thyme; 1 teaspoon dried rosemary; 1 pinch salt; ground black pepper to taste

Recipe by MissyDi from allrecipes.com

Dinner,Side Dish 1 Hr. 15 Mins.

Ingredients

10 servings

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olive oil cooking spray
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1 butternut squash - peeled, seeded, and cut into 1-inch pieces
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1 large sweet potato, peeled and cut into 1-inch cubes
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1 (10 ounce) package frozen Brussels sprouts, thawed and halved
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1 onion, halved and thickly sliced
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1 parsnip, peeled and sliced

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3 carrots, cut into large chunks
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2 tablespoons olive oil, or as needed
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1 teaspoon ground thyme
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1 teaspoon dried rosemary
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1 pinch salt
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ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.