Roasted Rosemary Fall VegetablesOct 28, 2020
Raise your hand if you’re loving all the beautiful squashes in the store but have no idea what to do with them. We’ve got you! This recipe for Roasted Rosemary Fall Vegetables is just as versatile as it is flavorful. We use delicata squash (along with turnips and carrots), but swap any squash variety or combo for delicious results! Toss them into pastas, stir them into soups or fold them into our Autumn Frittata (join us free here).
Roasted Rosemary Fall Vegetables
Prep time: 15 minutes | Cook time: 20 minutes
Makes 4 cups
1 delicata squash, peeled
2 carrots, thinly sliced on the diagonal
1 parsnip, thinly sliced on the diagonal
5 shallots, cut lengthwise
1 Tbsp olive oil (or vegetable broth)
1 tsp salt
½ tsp freshly ground pepper
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh thyme, chopped
1 Tbsp garlic powder
1 tsp brown sugar
- Preheat the oven to 400°F.
- Slice the squash vertically and scrape out the seeds. Slice each squash into half rings.
- In a large mixing bowl, add the squash, carrots, parsnips and shallots. Toss with the olive oil (or vegetable broth), salt, pepper, cumin, garlic powder and brown sugar.
- Spread the squash and vegetables onto a baking sheet lined with parchment paper or a silpat mat.
- Roast for 15 minutes, flip and continue cooking for 5 more minutes.
Spoiler Alert: Roasted Rosemary Fall Vegetables will stay fresh in an air-tight container in the refrigerator for a week.
Batch it up! Roasted Rosemary Fall Vegetables can be served as a savory side dish, folded into casseroles, tossed into salads or grain bowls, or stirred into pastas.