Roasted Fall Vegetables with Rosemary

Ingredients

• 1 cup peeled and cubed parsnips
• 3 cups peeled and cubed butternut squash
• 1 cup peeled and sliced carrots
• 1 cup sweet potatoes , peeled and chopped
• 1 small red onion , cut into 8 wedges
• 2 tablespoons olive oil
• 2 teaspoons minced fresh rosemary
• 0.5 teaspoons salt , or to taste
• 0.25 teaspoons freshly ground black pepper , or to taste
• rosemary sprigs for garnish , optional

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.

2. 2

   Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.

3. 3

   Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.

4. 4

   Transfer to a serving platter and garnish with fresh rosemary sprigs.