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
- 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
- Protein 3.0 g Low Source
- Carbs 26.91 g Moderate
- Total Fat 16.2 g High
- Saturated Fat 1.28 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 44.88 mg Low Source
- Fiber 5.03 g Moderate
- Sugar 6.29 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 84.69 mg Low Source
- Iron 1.44 mg Low Source
- Potassium 604.82 mg Moderate
- Vitamin A 966.35 mcg_rae Good Source
- Vitamin C 49.54 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅