This Roasted Fall Vegetable recipe is easy, delicious, and versatile. Feel free to add your favorite veggies and enjoy!


1-pound peeled carrots, cut into 2-inch pieces

1-pound peeled parsnips, cut into 1-inch wide by 2-inch pieces

1 ½ pounds multicolor baby potatoes, washed and dried, cut in half if some are on the larger side

1 small butternut squash, skin removed and cut into 2–3-inch pieces (or 1 package of peeled, cut-up squash)

5 shallots, outer skin removed, cut lengthwise

1 head of garlic, skin removed, and cloves separated

3 Tablespoons olive oil

1 ½ teaspoon Pepper

2 teaspoons salt

2 Tablespoons chopped fresh rosemary or thyme


Preheat the oven to 425°. Line a large baking sheet with parchment paper.

Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, and rosemary and give them a good toss.  Arrange the mixture in a single layer on the baking sheet.  If they don’t all fit, use two baking sheets.

Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.

Transfer roasted vegetables to a large serving platter and serve warm.


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