Roasted Squash Parsnips Carrots
Elevate your dinner table with the vibrant flavors of Roasted Squash, Parsnips, and Carrots—a simple yet show-stopping side dish that’s perfect for any occasion. This recipe combines the earthy sweetness of butternut squash, parsnips, and carrots, roasted to golden perfection with a drizzle of olive oil and a medley of seasonings, including thyme and garlic powder. With just 15 minutes of prep time and a caramelized finish in the oven, these roasted vegetables are as easy as they are delicious. Garnish with fresh parsley for a burst of color and freshness, and serve alongside your favorite main course for a wholesome, crowd-pleasing accompaniment. Perfect for weeknight dinners or holiday spreads, this roasted vegetable medley is a nutritious and flavorful addition to any menu.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) Butternut squash
- 3 large Parsnips
- 3 large Carrots
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Peel the parsnips and carrots, and cut them into pieces approximately the same size as the squash cubes to ensure even cooking.
Place the squash, parsnips, and carrots in a large mixing bowl.
Drizzle the olive oil over the vegetables, then sprinkle in the salt, black pepper, dried thyme, and garlic powder.
Toss the vegetables until they are evenly coated with the seasoning and oil.
Spread the vegetables out onto the prepared baking sheet in a single layer, ensuring there is enough space between pieces to allow roasting rather than steaming.
Roast in the preheated oven for 25 minutes, then remove the tray and use a spatula to flip the vegetables for even browning.
Return the vegetables to the oven and roast for an additional 10 minutes, or until they are golden brown and tender when pierced with a fork.
Remove the tray from the oven and let the vegetables cool slightly. If desired, sprinkle freshly chopped parsley over the roasted vegetables for a pop of color and added freshness.
Serve warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 46.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4697 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
