Roasted Root Vegetables

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 50 min
  • Cook: 45 min
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1/2 butternut squash, skin on, cut into 1 inch wedges

4 small carrots, scrubbed and dried

4 small parsnips, scrubbed and dried

1 turnip, cut in half and then into 3/4 inch slices

2 red onions, quartered through the root


1 large garlic clove, minced

3 tablespoons olive oil

1 tablespoon thyme and rosemary, chopped

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

Salt and freshly ground black pepper


  1. In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.