Follow these steps for perfect results
olive oil
rosemary
chopped fresh
basil
chopped fresh
thyme
chopped fresh
garlic
minced
delicata squash
cut into 1/2-inch-thick rounds
acorn squash
peeled and cut into 1-inch chunks
carrots
cut on the diagonal into 1/2-inch thick slices
parsnips
cut on the diagonal into 1/2-inch thick slices
onion
cut into 1-inch-thick wedges
Preheat oven to 400F.
Lightly oil a rimmed baking sheet or roasting pan.
In a large bowl, whisk together olive oil, rosemary, basil, thyme, and garlic.
Season with salt and pepper.
Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion to the bowl.
Toss to coat vegetables evenly with the herb mixture.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 45 minutes, or until the vegetables are tender and beginning to brown, stirring every 15 minutes.
Expert advice for the best results
Toss with a tablespoon of maple syrup for extra sweetness.
Add a pinch of red pepper flakes for a touch of heat.
Roast at a higher temperature (425F) for browner, crispier vegetables.
Everything you need to know before you start
15 minutes
Vegetables can be prepped a day in advance.
Arrange roasted vegetables artfully on a platter. Garnish with fresh herbs like parsley or thyme.
Serve as a side dish with roasted chicken or tofu.
Serve over quinoa or rice for a complete meal.
Earthy notes complement the vegetables.
Discover the story behind this recipe
Celebrates seasonal harvest.
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