Day 8 of the 22 Days of Thanksgiving: Roasted Harvest Vegetables

The Girl Who Serves Spumoni


Don't we just love one pan recipes?!  They are simple, and easy to prep and clean up.  This recipe is especially great because of the beautiful colors and the different flavor profiles you get from the many vegetables used.  This is a good one to make your own, if you can't find parsnips, your family won't eat brussel sprouts or you hate asparagus, don't add them. In the same breath, if you love green beans, don't have a red onion but you do have a yellow one, use them! I should tell you though, this is an excellent way to try out some of the veggies you don't know if your children will eat because there are so many choices here, they might just eat them with out knowing they are in there.  If they figure it out, they still have lots of other vegetables to choose from.


  • 1 medium zucchini (sliced lengthwise and then across into 1/4" slices)
  • 1 sweet potatoes (peeled and cubed)
  • 4 small small red potatoes (halved)
  • 1 cup baby carrots (or 2 long carrots, peeled and chopped into 2" pieces)
  • 6-8 leaves brussel sprouts (outremoved, bottom stem cut off, and then halved)
  • 1 parsnip (peeled and sliced)
  • 1/2 bunch asparagus (cut off bottom 3" and discard,remaining spears into 2" pieces)
  • To drizzle olive oil
  • To taste Salt
  • To taste Freshly Ground Black Pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary


  1. Preheat oven to 400 degrees. Place prepared vegetables on a sheet pan. Drizzle well with olive oil and sprinkle generously with salt,...
  2. Get the full instructions at The Girl Who Serves Spumoni
Day 8 of the 22 Days of Thanksgiving: Roasted Harvest Vegetables

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