Name: Smoky Roasted Fall Vegetables
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10 Servings
Cuisine: American

OnlineCook Verified

April 29, 2025

14 Ingredients

EASY

If you're looking for an easy, healthy side dish that scores high points for flavor and feeds a crowd, look no further. Roasting intensifies the natural sweetness of the medley of butternut squash, shallots, parsnips, and sweet potatoes. Smoked paprika (available in the spice aisle of most grocery stores) adds just the right earthy twist. The vegetables reheat well if you want to make them a day ahead. The recipe is a Yummly original created by David Bonom.

From the Cook

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Smoky Roasted Fall Vegetables

OnlineCook Verified

Ingredients

Servings

WarningWheat and 1 other allergen identified

Instructions

Place oven racks in the lower third and upper third of oven.

Preheat the oven to 425°F.

Coat two baking sheets with nonstick cooking spray or olive oil.

Peel the butternut squash and halve lengthwise. Scoop out seeds with a spoon. Cut squash crosswise into 1/2-inch slices. Peel the parsnips, halve lengthwise, and cut into 1-inch slices. Peel the sweet potatoes and cut into 3/4-inch chunks. Peel the shallots and halve lengthwise through the root end.

Combine the oil, paprika, cumin, cinnamon, salt, and pepper in a large bowl. Add vegetables and toss well. Divide the vegetables evenly between the prepared baking sheets.

Roast the vegetables on upper-third and lower-third racks of oven for 20 minutes.

Stir the vegetables and swap the baking sheet positions. Continue roasting until vegetables are tender and lightly browned in spots, 15-20 minutes.

Check to see that vegetables are done. Remove from oven or add time as needed.

Scatter the parsley over vegetables and gently turn to combine. Season to taste with more salt and pepper if desired. Transfer to a bowl and serve.

Video Tutorial Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Veggie Size Matters 🔪
Cut all vegetables to uniform 1-inch pieces to ensure even roasting and consistent caramelization across the entire sheet pan.
Smoked Paprika Pro Tip 🌶️
Toast the smoked paprika briefly in a dry skillet before adding to the olive oil mixture to intensify its earthy, smoky flavor profile.
Moisture Management 💧
Pat vegetables completely dry with paper towels before seasoning to prevent steaming and promote crispy, caramelized edges during roasting.
Herb Freshness Hack 🌿
Chop flat-leaf parsley just before serving to maintain its vibrant color and release maximum aromatic oils for a brighter finish.
Sheet Pan Strategy 🥘
Use a light-colored metal sheet pan and avoid overcrowding to allow vegetables to roast instead of steam, ensuring maximum caramelization.