roasted fall vegetables with rosemary


Super easy roasted fall vegetables with rosemary! The perfect veggie side for winter time cooking! With Parsnips, Carrots, Onions, & Potatoes.

Ingredients For roasted fall vegetables with rosemary

  • 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
See Directions at