Go Back
The roasted vegetables on o serving platter topped with chopped parsley and walnuts.
Print
Roasted fall vegetables
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

These Roasted fall vegetables make the prefect side to any holiday, or dinner party. A combination of delicious fall and winter veggies, like butternut squash, sweet potatoes and carrots, all perfectly spiced and roasted to bring out their natural sweetness.

Servings: 8 servings
Author: Helena
Ingredients
  • 1 large red onion, peeled and cut into 1 inch wedges
  • 3 medium carrots, peeled and cut into 1 inch chunks
  • 1 small butternut squash, peeled and cut into 1 inch chunks
  • 1 medium sweet potato, peeled and cut in 1 inch cubes
  • 2 medium parsnips, peeled and cut into 1 inch chunks
  • ¼ cup olive oil
  • 2 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground black pepper
  • ¼ cup toasted chopped walnuts, pecans or pumpkin seeds
  • chopped parsley for topping
Instructions
  1. Preheat the oven to 400°F (200C) and line a sheet pan or large baking sheet with parchment paper, or lightly grease with oil.
  2. Peel the carrots, butternut squash, sweet potato and parsnips. Cut into about 1 inch cubes. Peel the red onion and cut into large wedges.
  3. Place the vegetables on the prepared sheet pan. Drizzle with the olive oil, sprinkle over the spices and stir well until evenly coated. Spread out in an even layer.

  4. Roast the vegetables in the oven for about 30-45 minutes, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender, but not mushy.

  5. Taste and add more salt and pepper if destined. Top with some nuts and parsley. Serve immediately while hot.