Herb-Roasted Root Veggie Medley
Herb-Roasted Root Veggie Medley brings together squash, sweet potato, carrots, parsnip, and Brussels sprouts with fragrant thyme and rosemary. The vegetables roast until caramelized at the edges and tender inside, offering sweet-earthy flavors and a hint of peppery warmth. Serve this colorful side alongside roasted meats or as a cozy vegetarian addition for fall dinners and holiday gatherings.
- Prep30 mins
- Cook45 mins
- Serves10
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Herb-Roasted Root Veggie Medley, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 55 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 28 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 75
- Heart Health
- 78
- Metabolic
- 41
- Digestive
- 35
- Inflammatory
- 27
- Performance
- 55
- General Wellness
- 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- 2
In a large bowl, combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Spread the coated vegetables onto the prepared baking sheet.
- 3
Roast the vegetables in the preheated oven for 25 minutes; stir, then continue roasting until they are slightly browned and tender, about 20 more minutes.
- Calories 252.36 kcal Moderate 13%
- Protein 3.0 g Low Source 6%
- Carbohydrate 26.91 g 10%
- Total Fat 16.2 g High 21%
- Saturated Fat 1.28 g Moderate 6%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.0 mg Low Source 0%
- Sodium 44.88 mg Low Source 2%
- Dietary Fiber 5.03 g Moderate 18%
- Total Sugars 6.29 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 85.04 mg Low Source 7%
- Iron 1.59 mg Low Source 9%
- Potassium 604.42 mg Moderate 13%
- Vitamin A 810.82 mcg Good Source 90%
- Vitamin C 52.65 mg Good Source 59%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅
About This Recipe
Herb Roasted Root Veggie Medley is made with 12 ingredients and serves 10. It takes about 1 hr 15 mins and is rated easy. Key ingredients include Black Pepper, Brussels Sprout, Butternut Squash, and Carrot. Each serving provides about 252.36 kcal.
Recipe Questions
- What is Herb-Roasted Root Veggie Medley made of?
- The main ingredients are Black Pepper, Brussels Sprout, Butternut Squash, Carrot, Cooking Spray. The full list of 12 is above.
- How long does it take to make Herb-Roasted Root Veggie Medley?
- About 1 hr 15 mins in total: 30 mins to prepare and 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 252.36 kcal. The full nutrition breakdown is above.
- Is Herb-Roasted Root Veggie Medley easy to make?
- This recipe is rated easy, with 12 ingredients and 3 steps.
- Is Herb-Roasted Root Veggie Medley healthy?
- Herb-Roasted Root Veggie Medley has an easyChef Pro health score of 53/100. Per serving, it provides 252.36 calories and 3.0 g of protein, or 6% of the Daily Value. It is a good source of vitamin A and vitamin C. Worth noting per serving: saturated fat at 1.28 g (6% of the Daily Value). It contains Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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