Smokey Roasted Fall Vegetables Recipe

Name: Smokey Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray or olive oil; 2 pounds butternut squash large; 1 1/2 pounds parsnips; 2 pounds sweet potatoes; 10 shallots large; 1/4 cup olive oil; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 teaspoon salt for vegetables; 1/2 teaspoon black pepper for vegetables; 1/4 cup flat leaf parsley chopped; salt optional, to taste; black pepper optional, to taste

Servings: persons

nonstick cooking spray or olive oil
2 pounds butternut squash large
1 1/2 pounds parsnips
2 pounds sweet potatoes
10 shallots large
1/4 cup olive oil
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt for vegetables
1/2 teaspoon black pepper for vegetables
1/4 cup flat leaf parsley chopped
salt optional, to taste
black pepper optional, to taste

1
Place oven racks in lower third and upper third of oven.
2
Preheat oven to 425u00b0F.
3
Coat 2 sheet pans with cooking spray or olive oil.
4
Peel butternut squash and halve lengthwise. Scoop out seeds with a spoon. Cut squash crosswise into 1/2-inch-thick slices. Peel parsnips, halve lengthwise, and cut into 1-inch-thick slices. Peel sweet potatoes and cut into 3/4-inch chunks. Peel shallots and halve lengthwise through the root end.
5
Combine oil, paprika, cumin, cinnamon, salt, and pepper in a large bowl. Add vegetables and toss well. Divide vegetables evenly between sheet pans.
6
Place 1 sheet pan in upper third of oven and the other in lower third. Roast vegetables 20 minutes. Stir vegetables and swap pan positions.
7
Continue roasting until vegetables are tender and lightly browned in spots,15-20 minutes.
8
Check to see that vegetables are done. Remove from oven or add time as needed.
9
Scatter parsley over vegetables and gently turn to combine. Season to taste with more salt and pepper if you like. Transfer to a bowl and serve.

1976

kcal

Calories

200

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: nonstick cooking spray or olive oil, 2 pounds butternut squash large, 1 1/2 pounds parsnips, 2 pounds sweet potatoes, and more.

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

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

That's it — enjoy your meal!

Smokey Roasted Fall Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions