2 Tbs. olive oil, plus more for greasing pan1 Tbs. chopped fresh rosemary1 Tbs. chopped fresh basil1 Tbs. chopped fresh thyme2 cloves garlic, minced (2 tsp2 delicata or 1 large butternut squash, cut crosswise into 1/2-inch-thick rounds (2 1/2 lb acorn squash, peeled and cut into 1-inch chunks (1 lb.)2 medium carrots, cut on the diagonal into 1/2-inch thick slices (1 cup)2 medium parsnips, cut on the diagonal into 1/2-inch thick slices (1 cup)
1 medium onion, cut into 1-inch-thick wedges
Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.
Whisk together olive oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper. Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion; toss to coat. Spread in single layer on prepared baking sheet. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.
Vegetarian Times
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This recipe was most recently featured in
Boston Organics Newsletter No. 52 of 2011.