Colorful Roasted Vegetables

Prep Time:
40 mins
Total Time:
2 hrs 40 mins

Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday—or even a weeknight chicken dinner—side dish.


  • 1 small butternut squash (1 ½ pounds), pared, halved, seeded, and cut into ½-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 ½-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.

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