How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Fall Vegetables?

You need 8 ingredients. The key ingredients include: 1 large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges, 1 pound carrots, peeled and cut into 2-inch lengths, 1 pound parsnips, peeled and cut into 2-inch lengths, 1 small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges, and more.

Is Roasted Fall Vegetables suitable as general?

Yes, Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Fall Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fall Vegetables Recipe

Name: Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges; 1 pound carrots, peeled and cut into 2-inch lengths; 1 pound parsnips, peeled and cut into 2-inch lengths; 1 small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges; 1 pound shallots, peeled and halved if large; 3 sprigs rosemary; 3 tablespoons olive oil; Coarse salt and freshly ground pepper

Try this homemade Roasted Fall Vegetables recipe the whole family will love. Made with butternut squash, carrots, parsnips and wedges. Easy step-by-step…

This Roasted Fall Vegetables relies on simple, everyday ingredients such as sprigs rosemary and olive oil. It comes together quickly and makes 4 servings, at about 330 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges
1 pound carrots, peeled and cut into 2-inch lengths
1 pound parsnips, peeled and cut into 2-inch lengths
1 small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges
1 pound shallots, peeled and halved if large
3 sprigs rosemary
3 tablespoons olive oil
Coarse salt and freshly ground pepper

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Quick Info

Servings
4 servings
Calories
330 kcal
Category
General

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