Roasted Squash Parsnips Carrots

Elevate your dinner table with the vibrant flavors of Roasted Squash, Parsnips, and Carrots—a simple yet show-stopping side dish that’s perfect for any occasion. This recipe combines the earthy sweetness of butternut squash, parsnips, and carrots, roasted to golden perfection with a drizzle of olive oil and a medley of seasonings, including thyme and garlic powder. With just 15 minutes of prep time and a caramelized finish in the oven, these roasted vegetables are as easy as they are delicious. Garnish with fresh parsley for a burst of color and freshness, and serve alongside your favorite main course for a wholesome, crowd-pleasing accompaniment. Perfect for weeknight dinners or holiday spreads, this roasted vegetable medley is a nutritious and flavorful addition to any menu.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium (about 2 lbs) Butternut squash
• 3 large Parsnips
• 3 large Carrots
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 0.5 teaspoon Garlic powder
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.

Step 3

Peel the parsnips and carrots, and cut them into pieces approximately the same size as the squash cubes to ensure even cooking.

Step 4

Place the squash, parsnips, and carrots in a large mixing bowl.

Step 5

Drizzle the olive oil over the vegetables, then sprinkle in the salt, black pepper, dried thyme, and garlic powder.

Step 6

Toss the vegetables until they are evenly coated with the seasoning and oil.

Step 7

Spread the vegetables out onto the prepared baking sheet in a single layer, ensuring there is enough space between pieces to allow roasting rather than steaming.

Step 8

Roast in the preheated oven for 25 minutes, then remove the tray and use a spatula to flip the vegetables for even browning.

Step 9

Return the vegetables to the oven and roast for an additional 10 minutes, or until they are golden brown and tender when pierced with a fork.

Step 10

Remove the tray from the oven and let the vegetables cool slightly. If desired, sprinkle freshly chopped parsley over the roasted vegetables for a pop of color and added freshness.

Step 11

Serve warm as a side dish to your favorite main course.

Nutrition Facts

Serving size	1565.6 grams (1565.6g)

Amount per serving	% Daily Value*
Calories	1199

Total Fat 54.50g	70%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 7.30g
Cholesterol 8mg	3%
Sodium 3060mg	133%
Total Carbohydrate 182.80g	66%
Dietary Fiber 49.50g	177%
Total Sugars 46.30g
Protein 15.70g	31%

Vitamin D 0IU	0%
Calcium 601mg	46%
Iron 9mg	52%
Potassium 4697mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 4.9%

Carbs: 56.9%