Description
Rustic roasted root vegetables celebrate earthy autumn flavors, bringing seasonal produce from garden to plate. Winter’s colorful medley of carrots, parsnips, and sweet potatoes delivers nourishing comfort you’ll savor with each hearty, caramelized bite.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 ml) butternut squash, cubed
- 3 cups (720 ml) carrots, cubed
- 3 cups (720 ml) sweet potatoes, cubed
Seasonings:
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) fresh thyme
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) black pepper
Optional Garnish:
- 1 tablespoon (15 ml) fresh parsley
Instructions
- Heat oven to 400°F (200°C), ensuring rack is positioned in the center for even roasting.
- Wash and peel root vegetables, cutting them into uniform 1-inch cubes to guarantee consistent cooking.
- Transfer vegetable chunks into a spacious mixing bowl, drizzling with olive oil and sprinkling garlic powder, onion powder, thyme, salt, and pepper.
- Thoroughly toss vegetables until each piece is evenly coated with seasoning mixture.
- Line a large rimmed baking sheet with parchment paper, arranging seasoned vegetables in a single, uncrowded layer to promote proper caramelization.
- Place baking sheet in preheated oven and roast for 30-40 minutes, using tongs to flip vegetables midway through cooking process.
- Check vegetable tenderness by piercing with a fork; edges should appear golden brown and crispy.
- Remove from oven and let rest for 2-3 minutes to allow residual heat to complete cooking.
- Transfer roasted vegetables to serving platter, optionally garnishing with freshly chopped parsley for added color and flavor.
- Serve immediately while vegetables are warm and crisp.
Notes
- Ensure even sizing of vegetable pieces for uniform cooking, preventing some chunks from burning while others remain undercooked.
- For crispy caramelization, avoid overcrowding the baking sheet and use a high-temperature oven to encourage beautiful golden edges.
- Consider adding root vegetables like parsnips or beets for extra flavor variety and nutritional diversity, creating a more complex roasted vegetable medley.
- Swap olive oil with avocado oil for higher heat tolerance, or use coconut oil for a subtle sweet undertone that complements the natural sweetness of root vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 123 kcal
- Sugar: 6 g
- Sodium: 960 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg