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Harvest Roasted Vegetables

This recipe features seasonal fall produce. The simple yet robust flavors are the stars of the show!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish, Vegetables
Cuisine: Global
Servings: 8
Calories: 198kcal
Author: Beth Ricci


  • 1 small butternut squash cubed
  • 1 sweet potato peeled and cubed
  • 3 Yukon Gold potatoes cubed
  • 2 large carrots sliced
  • 2 parsnips sliced
  • 1 medium onion quartered
  • 1 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste


  • Preheat oven to 475F.
  • In a large bowl combine all of the veggies, chopped.
  • In a separate bowl, combine the herbs, oil, vinegar, salt and pepper.
  • Add the oil mixture to the veggies and toss until evenly coated.
  • Spread the veggies evenly on a large roasting pan and roast for 35-40 minutes.
  • Stir every 10 minutes or so until vegetables are cooked through and have a nice golden brown color.
  • Serve warm with a nice pot roast or roasted chicken...YUM!


Serving: 0g | Calories: 198kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 35mg | Potassium: 872mg | Fiber: 6g | Sugar: 6g | Vitamin A: 14875IU | Vitamin C: 37.3mg | Calcium: 96mg | Iron: 3.4mg