Seasoned Roasted Root Vegetables

Ingredients

For 10 servings

• •olive oil cooking spray
• •1 butternut squash - peeled, seeded, and cut into 1-inch pieces
• •1 large sweet potato, peeled and cut into 1-inch cubes
• •1 (10 ounce) package frozen Brussels sprouts, thawed and halved
• •1 onion, halved and thickly sliced
• •1 parsnip, peeled and sliced
• •3 carrots, cut into large chunks
• •2 c. à soupe olive oil, or as needed
• •1 c. à café ground thyme
• •1 c. à café dried rosemary
• •1 pinch salt
• •ground black pepper to taste

Method

1. 1.Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2.Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
3. 3.Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.