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Square bowl with roasted root vegetables next to a fork on a linen napkin.

Roasted Root Vegetables

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Winter is the perfect time to enjoy roasted root vegetables like parsnips, carrots, and butternut squash. This recipe highlights their natural sweetness and depth of flavor, enhanced with herbes de Provence, thyme, and olive oil for a versatile side dish.
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Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Butternut Squash, Carrots, Parsnips, Red Onions, Root Vegetables, Shallots
Servings: 8 Servings
Calories: 200kcal
Author: Pascale Beale

Ingredients

  • 3 large parsnips, peeled, quartered and then cut into 3-inchlong strip
  • 1 butternut squash, halved, peeled, seeded and cut into pieces the size of the parsnip strips
  • 2-3 pounds carrots, peeled, quartered and then and cut in half
  • 2-3 red onions, peeled and cut into eighths
  • 10-12 shallots, peeled and cut into quarters
  • 2-inch piece ginger, peeled and roughly chopped
  • Olive oil
  • 1 tablespoon herbes de Provence
  • 5-6 sprigs thyme
  • 1 teaspoon Coarse sea salt
  • Freshly ground black pepper

Instructions

  • Preheat oven to 400°.
  • Place all the prepared vegetables on a baking sheet. Pour the olive oil over the vegetables and sprinkle them with the herbes de Provence, fresh thyme, the sea salt and some black pepper. Toss all the vegetables so that they are well coated.
  • Roast the vegetables for 1 hour, turning the vegetables once or twice so that they do not stick to the pan.

Nutrition

Calories: 200kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 384mg | Potassium: 1071mg | Fiber: 10g | Sugar: 14g | Vitamin A: 28960IU | Vitamin C: 42mg | Calcium: 134mg | Iron: 3mg