![['Close-up view of roasted carrots, parsnips, baby potatoes, butternut squash, shallots, and garlic, garnished with rosemary.', 'Colorful medley of fall vegetables, including carrots and squash, perfectly roasted and glistening with olive oil.', 'Side view of assorted roasted vegetables with a focus on their textures and vibrant colors, surrounded by fresh herbs.', 'Juicy roasted vegetables resting on a plate, showcasing the golden brown crusts of carrots, potatoes, and squash.']](https://snacknova.com/wp-content/uploads/2026/07/roasted-fall-vegetables_1_U1.webp)
Easy Roasted Fall Vegetables with Rosemary
Enjoy a colorful medley of roasted fall vegetables seasoned with fresh rosemary, perfect as a side dish or a hearty addition to any meal.
Ingredients
Vegetables
- 1 pound peeled carrots, cut into 2 inch pieces
- 1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces
- 1.5 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
- 5 shallots shallots, outer skin removed, cut lengthwise
- 1 head garlic, skin removed and cloves separated
- 3 Tablespoons olive oil
- 1.5 teaspoon Pepper
- 2 teaspoons salt
- 2 Tablespoons chopped fresh rosemary, or thyme if preferred
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine all vegetables in a bowl with oil, salt, pepper, and rosemary; toss well.
- Spread vegetables in a single layer on the baking sheet. Use two sheets if needed.
- Roast for 30-40 minutes until tender and lightly browned.
- Transfer to a serving platter and serve warm.
Notes
Feel free to add a splash of balsamic vinegar before serving for extra flavor.