Roasted Root Vegetables with Savory Herbs
A colorful mix of butternut squash, sweet potatoes, carrots, and parsnips roasted until golden and fragrant with herbs. This simple, cozy side brings warmth and brightness to any Thanksgiving table.
Ingredients
- 2 cuts sweet potatoes (peeled, cut into cubes)
- 2 cups butternut squash (about 1/2 of a butternut squash, cut into cubes)
- 1½ cup carrots (peeled, cut into cubes)
- 1½ cup parsnips (peeled, cut into cubes
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary (chopped)
- salt & pepper (to taste)
Instructions
- Prep the vegetables. Peel the butternut squash, sweet potatoes, carrots, and parsnips. Cut everything into evenly sized cubes, about 1 inch thick, so they roast at the same rate.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Season. In a large mixing bowl, toss the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Roast. Spread the vegetables out in a single layer on the prepared baking sheet. Don’t overcrowd the pan. If you need to, use two sheets so the vegetables caramelize instead of steaming.
- Stir halfway. After about 20 minutes, give everything a gentle stir with a spatula so the edges brown evenly.
- Finish and serve. Roast for another 10–15 minutes, until the vegetables are golden and tender. Transfer to a serving dish, sprinkle with a few fresh herbs, and drizzle with a little more oil if you like.
- Serve warm.
Notes
- Make ahead: Roast the vegetables earlier in the day, then rewarm at 350°F for 10–15 minutes before serving.
- Add variety: Try turnips, rutabaga, or golden beets for extra color and flavor.
- For crispier edges: Roast on convection or broil briefly at the end.
- Presentation tip: Serve in a shallow white dish to let the orange tones shine, or garnish with a few sprigs of fresh thyme for a simple finish.