Roasted Root Vegetables
Original Kaboose.com recipe and photography by Wendy Kalen.
Average User Rating:
Combine squash, onions, carrots, and parsnips for a delightful side dish for your Thanksgiving feast -- or as a healthy add-on to any meal.
Ingredients
- 4 large onions, cut into 1-inch wedges
- 4 large parsnips, cut into 1-inch chunks
- 4 medium carrots, cut into 1-inch chunks
- 1 package (20 ounces) cut-up butternut squash
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary, crushed
Cooking Instructions
- Heat oven to 450 degrees F. On a sided cookie sheet toss onions, parsnips, carrots, butternut squash, olive oil, salt, and pepper to combine.
- Roast, turning about every 20 minutes, for a total cooking time of 55 to 60 minutes, or until onions are translucent, and carrots and parsnips are tender. Toss with rosemary.
Substitution(s)
- Any winter squash may be substituted for the butternut squash.
Make it Faster
- Use whole peeled baby-cut carrots in place of the carrots.
Tips & Tricks
This recipe can be doubled easily, but make sure to split the vegetables over 2 sided cookie sheets so the vegetables roast, not steam.
25 minutes
Cooking Time:
Approximately 1 hour
Ready In:
1 hour, 25 minutes
How kids can help
- Toss oil, salt, and pepper with the vegetables.
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Pumpkin-Spiced Apple Butter
Maple-Glazed Turkey
Roasted Balsamic-Splash Brussel Sprouts
Sausage-Apple Stuffing
Brined Roast Turkey
Cranberry Orange Sauce
Ginger-Pear Sorbet
Free-Style Fall Fruit Tart
Lemon Bread Pudding
More Thanksgiving Recipes:
Carrot Souffle
Nutty Butternut Squash
Cranberry-Filled Stuffing Patties
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