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Smoky Roasted Fall Vegetables

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Ingredients

Warning0 allergens identified

Smoky Roasted Fall Vegetables

nonstick cooking spray(or olive oil)

2 pounds butternut squash

1 ½ pounds parsnips

2 pounds sweet potatoes

10 shallots

¼ cup extra-virgin olive oil

1 tsp ground cumin

1 tbsp smoked paprika

½ tsp ground cinnamon

1 tsp salt(for vegetables)

½ tsp black pepper(for vegetables)

¼ cup flat leaf parsley(chopped)

salt(optional, to taste)

black pepper(optional, to taste)

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.

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Nutrition

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Tips & Tricks (5)

Cut Vegetables Uniformly 🔪
Cut all vegetables into similar-sized pieces (roughly 1-inch cubes) so they roast evenly and finish at the same time, preventing some from burning while others remain undercooked.
Maximize Caramelization 🔥
Arrange vegetables in a single layer with cut-sides down on the baking sheet and resist stirring for the first 20-25 minutes to develop deep, caramelized edges that intensify natural sweetness.
Toast Spices First ✨
Bloom your smoked paprika and cumin in warm olive oil for 30 seconds before tossing with vegetables to unlock their full aromatic potential and deepen the smoky flavor profile.
Smart Make-Ahead Strategy 🕐
Prep and toss vegetables with oil and spices the night before, then refrigerate; they'll develop deeper flavor overnight and roast faster when brought to room temperature before cooking.
Fresh Herb Addition Timing 🌿
Add your flat leaf parsley garnish and final seasoning immediately after roasting while vegetables are still hot, allowing the heat to gently wilt the herbs and meld flavors without losing their brightness.