- With autumn and winter classics like parsnips, butternut squash, and brussels sprouts, this side dish is a delicious showcase for seasonal produce.
- The earthy, savory herbs add a fragrant warmth and hold their own among the hardy vegetables.
- With less than half an hour of active cooking time, this recipe makes a stress-free side for Thanksgiving or any holiday dinner.
These simple herbed roasted vegetables combine a classic cool-weather produce blend — carrots, parsnips, cauliflower, brussels sprouts, and butternut squash — with the comforting trio of fresh sage, rosemary, and thyme. The vegetables caramelize in the oven for nearly an hour, resulting in a fragrant, savory, holiday-worthy side dish.
Secrets to the perfect roasted veggies
Be sure to chop all the vegetables to about the same size, former F&W editor Melissa Rubel Jacobson says, so they cook at the same rate — and toss them at least once while they’re in the oven, so they brown evenly. Another game-changing tip for roasting vegetables: Don’t overcrowd them, which can make them come out steamed and soggy rather than golden and caramelized. This recipe calls for two sheet pans not only because it feeds a crowd, but also because using two pans lets you give the vegetables plenty of room.
Notes from the Food & Wine Test Kitchen
It’s easy to roast this same blend of autumnal vegetables in other ways: Melissa Rubel Jacobson also likes to prepare them with toasted pecans and a maple-ginger glaze.
