Roasted Squash and Root Vegetables

This root vegetables given in the recipe are only a suggestion—use whatever looks good at the market!


3 carrots, peeled, cut into large dice or 1-inch chunks (roll-cut works well)
1 butternut squash, peeled, seeded, cut into large dice (can use pre-cut squash)
2 parsnips, peeled, cut into large dice (or 6 small red potatoes, halved or quartered)
1 red onion, large dice
1 tbsp (15 ml) olive oil, optional*
2 sprigs rosemary
¼ tsp (1.25 ml) kosher salt, or to taste
Freshly ground black pepper, to taste


  1. Preheat oven to 425°F (220°C).
  2. Place all vegetables in a large mixing bowl and toss with olive oil, rosemary, salt and pepper.
  3. Place in middle of oven and roast until fork-tender, about 45 minutes.


  • Make sure all vegetables are cut roughly the same size to ensure even cooking.
  • *For those that want to omit oil, substitute 1 tbsp water or broth to help the herbs and seasonings stick. Make sure to roast on a silicone mat or piece of parchment paper to prevent sticking. Vegetables roasted without oil will not develop the same type of crisped, brown edges as those cooked with oil. By the time vegetables cooked without oil begin to brown, they are also drying out and should be tested to check for doneness and texture.
  • Makes 6 servings.

This recipe is from the American College of Lifestyle Medicine's Culinary Medicine Curriculum. It was designed by Michelle Hauser, MD, MS, MPA, FACP, FACLM, DipABLM, Chef.