Simple Sheet Pan Roasted Vegetables
- 3 cups butternut squash, peeled, seeded, and cubed
- 3 cups carrots, chopped
- 3 cups beets, peeled, cubed
- 3 cups turnips, cubed
- 3 cups parsnips, cubed
- 2 TBS olive or avocado oil
- 1 TBS dried rosemary or 4 TBS fresh, chopped
- salt and pepper to taste
Preheat oven to 400 or 375 convection. Wash and prep root veggies and squash. When chopping them try to keep the sizes relatively uniform for they will cook at about the same rate. I don’t peel carrot, turnips, or parsnips because my family likes the skin, but you are welcome to if it makes sense for your crowd. Gently stir or toss each vegetable in the seasonings and oil separate of one another so the beets don’t bleed. Assemble the vegetables in their own row/ group on the sheet pan. Bake for 25-35 minute depending on your preference of veggie tenderness. Enjoy the simple deliciousness of vegetables!
Feel free to add potatoes or switch out vegetables for ones you like or have on hand.