# What You’ll Need:
→ Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potatoes, peeled and cubed
03 - 1 cup carrots, peeled and thickly sliced
04 - 1 cup parsnips, peeled and thickly sliced
05 - 1 red onion, peeled and cut into wedges
06 - 1 cup Brussels sprouts, halved
→ Oil & Seasoning
07 - 3 tablespoons olive oil
08 - 1 ½ teaspoons sea salt
09 - ½ teaspoon black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 3 garlic cloves, minced
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - 2 tablespoons toasted pumpkin seeds
# Directions:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine all prepared vegetables in a large mixing bowl.
03 - Drizzle olive oil over the vegetables, add sea salt, black pepper, dried thyme, dried rosemary, and minced garlic, then toss thoroughly to coat evenly.
04 - Spread vegetables in a single layer on the prepared baking sheet for even roasting.
05 - Roast in the oven for 30 to 35 minutes, stirring once halfway through, until tender and golden on the edges.
06 - Remove from oven, transfer to a serving dish, garnish with fresh parsley and toasted pumpkin seeds if desired, and serve warm.
