Easy Roasted Fall Vegetables With Rosemary

A tasty dish to make this autumn. Hearty and filling, perfect for cold days.


  • 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 dried, 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.