Recipe Details
Ingredients
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1cuppeeled and cubed parsnips
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3cupspeeled and cubed butternut squash
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1cuppeeled and sliced carrots
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1cupsweet potatoes, peeled and chopped
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1smallred onion, cut into 8 wedges
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2tablespoonsolive oil
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2teaspoonsminced fresh rosemary
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½teaspoonsalt, or to taste
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¼teaspoonfreshly ground black pepper, or to taste
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rosemary sprigs for garnish (optional)
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.
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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.
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Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.
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Transfer to a serving platter and garnish with fresh rosemary sprigs.
Cook’s Note:
It’s not always easy to cut the vegetables into uniform pieces, when you are using a variety of mixed vegetables, but try cutting them as equal sized as possible, about 1 1/2 to 2 inches each. Larger vegetable pieces may require more roasting time, smaller vegetable pieces may require less roasting time.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories91 | |
| % Daily Value * | |
| Total Fat 4g |
4% |
| Saturated Fat 1g |
3% |
| Sodium 146mg |
6% |
| Total Carbohydrate 15g |
5% |
| Dietary Fiber 3g |
11% |
| Protein 1g |
|
| Potassium 369mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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