Roasted Vegetables

These Roasted Vegetables feature a vibrant medley of seasonal produce—acorn squash, carrots, parsnips, turnips, beets, fennel, and red onion—roasted to perfection. Finished with a touch of butter, honey, and fresh fennel fronds, this dish is a sweet and savory addition to any meal.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 acorn squash, cut into 1-inch thick wedges

3 parsnips, peeled and chopped

3 carrots, peeled and chopped

3 small turnips, peeled and halved

3 gold beets, peeled and chopped

1 fennel bulb, halved, cored, and sliced (reserve fennel fronds)

1 red onion, cut into wedges

2 tablespoons olive oil

Kosher salt

Pepper

2 tablespoons butter

2 tablespoons honey

⅓ cup fennel fronds

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Directions

Preheat oven to 350°F. In a large bowl, toss vegetables with oil and season with kosher salt and pepper. Scatter vegetables on a baking sheet and cover tightly with foil. Roast for 1 hour.
Remove foil. Increase oven temperature to 400°F. Roast for 15 to 20 minutes more or until tender.
Transfer vegetables, butter, honey, and fronds to a large bowl. Toss mixture until thoroughly combined.