Seasoned Roasted Root Vegetables

Ingredients

• Olive oil cooking spray
• 1 butternut squash – peeled, seeded, and cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 (10 ounce) package frozen Brussels sprouts, thawed and halved
• 1 onion, halved and thickly sliced
• 1 parsnip, peeled and sliced
• 3 carrots, cut into large chunks
• 2 tablespoons olive oil, or as needed
• 1 teaspoon ground thyme
• 1 teaspoon dried rosemary
• 1 pinch salt
• Ground black pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.

Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.