1 cup peeled and cubed parsnips
3 cups peeled and cubed butternut squash
1 cup peeled and sliced carrots
1 cup sweet potatoes, peeled and chopped
1 small red onion, cut into 8 wedges
2 tablespoons olive oil
2 teaspoons minced fresh rosemary
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
rosemary sprigs for garnish (optional)
Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.
Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.
Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.
Transfer to a serving platter and garnish with fresh rosemary sprigs.
