Fall Roasted Vegetables

Author: Canadian Living

Fall Roasted Vegetables

  • Portion size 8 servings
  • Credits : Loreene Jalbert


  • 2 cups carrots
  • 2 cups parsnips
  • 2 tablespoons parsley fresh snipped
  • 2 teaspoons marjoram freshly snipped
  • 2 teaspoons thyme freshly snipped
  • 2 teaspoons rosemary freshly snipped
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cups squashes peeled, seeded,
  • 1/4 cup packed brown sugar
  • 1 sprig fresh thyme optional


prepare vegetables slicing carrots and parsnip 1 inch thick, on the bias & squash into 1-1/2 inch pieces. In a large saucepan cook carrots & parsnip in a small mount of water for 3 min.,Drain.

Transfer carrots & parsnip to 13X9X2" baking pan. Sprinkle with parsley & other herbs & salt. Drizzle with oil, toss gently to coat all vegetables, cover with foil.

Bake at 375* for 30 min., stir vegetables once.Stir in squash pieces, cover again & cook for 20 min. more or until all vegetables are barely done, remove from oven.

Increase oven to 450 degrees F. Stir in brown sugar; combine all vegetables. Return to oven, uncovered, bake for 15-20 min. until all vegetables are tender & glazed. Transfer to serving dish, & if desired garnish with fresh sprig of thyme.
Share X

Fall Roasted Vegetables