Roasted Vegetables

Instead of plain-old mashed potatoes, get your holiday starch from beta-carotene-rich vegetables like butternut squash and carrots.
  • Prep Time 40 minutes
  • Total Time 2 hours, 40 minutes
  • Yield Serves 8
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  • 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
  • 1 pound carrots, cut into 2-inch lengths
  • 1 pound parsnips, cut into 2-inch lengths
  • 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
  • 1 pound shallots, peeled, halved if large
  • 3 rosemary sprigs
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper


  1. While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.

  2. After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Recipe Reviews

Reviews (2)

  • 2 Jan, 2009

    I make this side dish for guests all fall long! It is so easy and healthy. I have also added turnips, yellow onion, sweet potato, and red skin potato to the mix for greater variety (and knowing that potato is in the pile made my husband give it a try - and he loved it).

  • 12 Dec, 2007

    Sans turkey, I roasted at 450 F for 30-45 minutes, then reduced heat to around 350-400 F for another half hour. Uncovered, and roasted 10-15 minutes more while I prepared quinoa as a side. Delicious. Beautiful presentation and aroma.
    Perfect for holidays in autumn and winter.
    Slice veggies smaller for shorter roasting time.