Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Colorful Roasted Vegetables 3.8 (25) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 16, 2021 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 2 hrs 40 mins Servings: 8 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. Ingredients 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 Directions 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. 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. Print