Seasoned Roasted Root Vegetables
A vibrant and filling addition to the autumn dinner table are roasted root vegetables that have been seasoned with thyme and rosemary.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Apply cooking spray to a baking sheet.
In a big bowl, mix the following: butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots.
Add a drizzle of olive oil and coat with a toss.
Toss once more after adding salt, black pepper, and rosemary.
Put the coated vegetables on the baking sheet that has been prepared.
Vegetables should be roasted in a preheated oven for 25 minutes.
After stirring, roast the vegetables for another 20 minutes, or until they are slightly browned and tender.