Roasted Autumn Vegetables
with Sage, Rosemary & Thyme

Serves 12

  • 2 large parsnips, peeled and sliced into 1-inch pieces
  • 1 pound Brussels sprouts, halved
  • 2 pounds butternut squash, peeled and cut into 1-inch pieces
  • 1 medium head of cauliflower, cut into 1-inch pieces
  • 1 fennel bulb, outer skin of the bulb removed and cut into 1-inch pieces (include stalks)
  • ½ cup brown sugar
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons each sage, rosemary, and thyme


  1. Preheat oven to 400’ F.
  2. Place cut vegetables into a non-greased baking dish.
  3. Drizzle olive oil over all.
  4. Add the balsamic vinegar and herbs. Toss to coat.
  5. Roast for 30-45 minutes, or until just fork tender.

Tip: Increase the cooking time if you plan to make this dish at the same time as the roast turkey recipe, which cooks at a lower temperature.