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Roasted Fall Veggie Medley

Oct 3, 2016

The perfect #halfyourplate side to a Fall dinner is this roasted veggie medley. Delicious parsnip, carrots, onion and potato roast slowly for amazing flavour.

For the dressing:

  • ½ cup olive oil
  • 1 tsp each rosemary and thyme
  • 1 clove of garlic, crushed
  • Salt and pepper to taste

For the veggies:

  • 1 large parsnip, diced
  • 3-4 carrots, diced
  • 1 sweet onion, sliced
  • 1 sweet potato, chopped

Preheat the oven to 400 degrees Fahrenheit. Whisk together the dressing and toss with the veggies, coating evenly then spread onto a large sheet pan (you can use two if you need). Roast for 20-25minutes, turning half way through cooking. Sprinkle with additional fresh rosemary and thyme if you’d like before serving!

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