Savory & Sweet Oven-Roasted Vegetables
Oven-roasted vegetables are one of those recipes that make your whole kitchen smell like fall in the best way. They're sweet, savory, and perfectly tender every time. Easy enough for weeknights, yet special enough for Thanksgiving, this dish is always a crowd-pleaser.
Ingredients
- 1 cup carrots about 2 large carrots
- 1 ½ cups parsnips about 3 parsnips
- 3 cups butternut squash about 1 squash
- 1 ½ cups sweet potatoes about 2 sweet potatoes
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- 1 ounce ¼ stick butter
- 1 large sprig rosemary
Instructions
- Preheat oven to 400°F.
- Peel and cut all vegetables into 2-inch pieces, keeping them uniform in size.
- Spread vegetables on a sheet pan. Sprinkle cinnamon and brown sugar evenly over the top, then stir to coat.
- Add small spoonfuls of butter across the vegetables. Place the rosemary sprig on top.
- Roast for 30–40 minutes, then stir the vegetables.
- Return to oven for 15–20 minutes more, or until vegetables are tender and caramelized.
- Remove rosemary sprig before serving and enjoy warm.
Notes
Uniform Pieces: Cut all vegetables the same size so they cook evenly.
Pan Spacing: Avoid crowding the pan - spread vegetables in a single layer for the best caramelization.
Test for Doneness: Use a fork to check; the vegetables should pierce easily when fully cooked.
Holiday Shortcut: Prep the vegetables a day ahead, store them in the fridge, and roast just before serving.