Roasted Rustic Root Vegetables

Roasted Rustic Root Vegetables

Prep Time 45 mins
Total Time 45 mins
Course Sides, Vegetables
Servings 6 servings
Calories 128 kcal


  • 1 lb butternut squash, peeled and cubed
  • 1 large parsnip, peeled and cubed
  • 1 lb beets, peeled and cubed
  • 1 large carrot, peeled and chopped into rounds
  • 1/2 large yellow onion, coarsely chopped
  • 3-8 whole garlic cloves
  • 1 Tbsp fresh thyme leaves
  • 2 Tbsp olive oil
  • 1 tsp sea salt
  • cracked black pepper, to taste


  • Preheat oven to 425°F. Line a cookie sheet with foil.
  • In a large bowl, toss all vegetables in a large bowl with garlic cloves, thyme leaves, and olive oil until evenly coated.
  • Spread vegetables out evenly on the cookie sheet in a single layer.
  • Sprinkle vegetables with salt and black pepper to taste.
  • Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through cooking, until vegetables are tender and starting to turn golden.



Nutrition Facts
Roasted Rustic Root Vegetables
Amount Per Serving
Calories 128 Calories from Fat 42
% Daily Value*
Fat 4.7g7%
Carbohydrates 20g7%
Fiber 6g25%
Protein 2.6g5%
* Percent Daily Values are based on a 2000 calorie diet.
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