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Seasoned Roasted Root Vegetables

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Ingredients

    • olive oil cooking spray

    • 1 butternut squash - peeled, seeded, and cut into 1-inch pieces

    • 1 large sweet potato, peeled and cut into 1-inch cubes

    • 1 (10 ounce) package frozen Brussels sprouts, thawed and halved

    • 1 onion, halved and thickly sliced

    • 1 parsnip, peeled and sliced

    • 3 carrots, cut into large chunks

    • 2 tablespoons olive oil, or as needed

    • 1 teaspoon ground thyme

    • 1 teaspoon dried rosemary

    • 1 pinch salt

    • ground black pepper to taste

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

  2. Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.

  3. Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.


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