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+ servings

Roasted Fall Vegetables

A cornucopia of autumn colors ... way easy to make and kind of fool-proof. 

Course Side
Cuisine American
Keyword Vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 288 kcal
Author Holly Sander


  • 1 pound peeled carrots cut into 2 inch pieces
  • 1 pound peeled parsnips cut into 1 inch wide by 2 inch pieces
  • 1 1/2 pounds multicolor baby potatoes, washed and dryed cut in half if some are on the larger side
  • 1 small butternut squash skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
  • 5 shallots outer skin removed, cut length wise
  • 1 head of garlic skin removed and cloves separated
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoon Pepper
  • 2 teaspoons salt
  • 2 Tablespoons chopped fresh rosemary or thyme if preferred


  1. Preheat the oven to 425°.  Line a large baking sheet with parchment paper.

  2. Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss.  Arrange the mixture in a single layer on the baking sheet.  If they don't all fit use two baking sheets.

  3. Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.

  4. Transfer roasted vegetables to a large serving platter and serve warm.

Recipe Notes

*You want your veggies to be about the same size so they all cook evenly.  With the exception of the parsnips and butternut squash.  The squash cooks more quickly and the parsnips take the longest to cook.