Seasoned Roasted Root Vegetables

• olive oil cooking spray
• 1 butternut squash - peeled, seeded, and cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 (10 ounce) package frozen Brussels sprouts, thawed and halved
• 1 onion, halved and thickly sliced
• 1 parsnip, peeled and sliced
• 3 carrots, cut into large chunks
• 2 tablespoons olive oil, or as needed
• 1 teaspoon ground thyme
• 1 teaspoon dried rosemary
• 1 pinch salt
• ground black pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
3. Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

olive oil cooking spray, sweet potato, brussels, onion, parsnip, carrots, olive oil, ground thyme, rosemary, salt, ground black pepper

Taken from www.allrecipes.com/recipe/232109/seasoned-roasted-root-vegetables/ (may not work)