This delicious harvest medley is tossed with fresh herbs and baked until the vegetables are slightly caramelized on the edges and tender to the bite.
1 (1½-2 pound) butternut squash, peeled, seeded and cut into 1-inch chunks
1 pound Brussels sprouts, halved
3 medium carrots (½ pound), peeled and sliced ¼-inch thick
2 parsnips (1 pound), peeled and sliced ¼-inch thick
1 small head cauliflower, cut into 1-inch florets
⅓ cup olive oil
4 (4-inch) sprigs rosemary, stems removed
3 thyme sprigs, stems removed
4 sage leaves
-Kosher salt and black pepper, to taste
1. Preheat oven to 375°F.
2. In a large bowl, toss together vegetables, olive oil and fresh herbs. Season generously with salt and pepper and spread over a large baking sheet without over-crowding.
3. Place vegetables in preheated oven and bake until they’re slightly caramelized and tender, about 1 hour. Toss every 20 minutes while baking. Serve immediately.