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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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.