Roasted Rosemary Fall Vegetables

Roasted Rosemary Fall Vegetables Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


1 delicata squash, peeled

2 carrots, thinly sliced on the diagonal

1 parsnip, thinly sliced on the diagonal

5 shallots, cut lengthwise

1 Tbsp olive oil (or vegetable broth)

1 tsp salt

½ tsp freshly ground pepper

2 Tbsp fresh rosemary, chopped

2 Tbsp fresh thyme, chopped

1 Tbsp garlic powder

1 tsp brown sugar


1Preheat the oven to 400°F.

2Slice the squash vertically and scrape out the seeds. Slice each squash into half rings.

3In a large mixing bowl, add the squash, carrots, parsnips and shallots. Toss with the olive oil (or vegetable broth), salt, pepper, cumin, garlic powder and brown sugar.

4Spread the squash and vegetables onto a baking sheet lined with parchment paper or a silpat mat.

5Roast for 15 minutes, flip and continue cooking for 5 more minutes.

6Spoiler Alert: Roasted Rosemary Fall Vegetables will stay fresh in an air-tight container in the refrigerator for a week.

7Batch it up! Roasted Rosemary Fall Vegetables can be served as a savory side dish, folded into casseroles, tossed into salads or grain bowls, or stirred into pastas.

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