Oven Roasted Autumn Vegetables

Capture the essence of the season with this Oven Roasted Autumn Vegetables recipe, a celebration of hearty fall produce and warm, earthy flavors. This vibrant medley combines butternut squash, carrots, parsnips, Brussels sprouts, and red onion, all roasted to caramelized perfection. Coated in a fragrant blend of olive oil, fresh rosemary, thyme, and garlic, these crisp-tender veggies are elevated with optional touches of balsamic vinegar and honey for a delightful balance of sweetness and tang. Perfect as a side dish for cozy family dinners or festive holiday gatherings, this easy-to-make recipe is ready in under an hour and guaranteed to bring the comforting flavors of autumn to your table.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium-sized butternut squash
• 4 large carrots
• 3 medium-sized parsnips
• 2 cups Brussels sprouts
• 1 large red onion
• 3 tablespoons olive oil
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• 3 minced garlic cloves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon balsamic vinegar (optional)
• 1 teaspoon honey (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.

Step 3

Peel and slice the carrots and parsnips into evenly-sized sticks, about 2 inches long.

Step 4

Trim the ends of the Brussels sprouts and cut them in half.

Step 5

Peel the red onion and cut it into thick wedges.

Step 6

In a large mixing bowl, combine all the prepared vegetables.

Step 7

Drizzle the olive oil over the vegetables and sprinkle with minced garlic, rosemary, thyme, salt, and black pepper. Toss everything together until well coated.

Step 8

Spread the vegetables evenly on the prepared baking sheet, ensuring they are in a single layer for even roasting.

Step 9

Place the baking sheet in the preheated oven and roast the vegetables for 30-35 minutes, stirring halfway through to promote even cooking.

Step 10

If desired, drizzle balsamic vinegar and honey over the vegetables in the last 5 minutes of roasting for added sweetness and tang.

Step 11

Remove the vegetables from the oven once they are tender and caramelized around the edges.

Step 12

Transfer the roasted vegetables to a serving platter and garnish with extra sprigs of rosemary and thyme, if desired.

Step 13

Serve warm as a side dish and enjoy!

Nutrition Facts

Serving size	(1026.2g)

Amount per serving	% Daily Value*
Calories	984.7

Total Fat 52.3g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 6.9g
Cholesterol 6.6mg	0%
Sodium 3035.6mg	0%
Total Carbohydrate 123.1g	0%
Dietary Fiber 29.1g	0%
Total Sugars 47.5g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 324.5mg	0%
Iron 4.9mg	0%
Potassium 2393.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 6.1%

Carbs: 48.0%