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Side dishe for 12

Roasted Root Vegetables

Carrots, sweet potatoes, parsnips, squash, and onion roast with herbs, balsamic maple glaze, and Parmesan.

$0.61per serving $
65 minstart to table
12servings

AmericanVegetarianGluten-freeBudgetSide dishesCold-weather comfortWinter

Ingredients

  • 1 lb medium carrots
  • 1 lb sweet potatoes
  • 1 lb parsnips
  • 1 lb butternut squash
  • 1 red onion
  • 3 tbsp olive oil
  • 1 tsp mccormick thyme leaves
  • 1 tsp mccormick dried oregano
  • 1 tsp mccormick® dried parsley
  • 1 tsp mccormick garlic powder
  • 1/2 tsp mccormick® salt
  • 3/8 tsp mccormick® pepper
  • 1/4 tsp mccormick ground cumin
  • 4 tbsp balsamic vinegar
  • 1 tbsp + 1 teaspoon pure maple syrup
  • 1/2 cup + 2 tablespoon s freshly grated parmesan
  • 1 tbsp melted butter (optional)

Steps

  1. Heat the oven to 425 F.
  2. Cut the carrots, sweet potatoes, parsnips, squash, and onion into bite-size pieces.
  3. Whisk the olive oil, thyme, oregano, parsley, garlic powder, salt, pepper, cumin, balsamic vinegar, and maple syrup in a large bowl.
  4. Toss the vegetables in the mixture and spread them across two large baking sheets.
  5. Roast for 35 to 40 minutes, stirring halfway, until the vegetables are tender and browned.
  6. Sprinkle the Parmesan over the vegetables and roast for 3 more minutes.

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