These easy herbed roasted greens mix a traditional cool-weather produce mix — carrots, parsnips, cauliflower, brussels sprouts, and butternut squash — with the comforting trio of recent sage, rosemary, and thyme. The greens caramelize within the oven for almost an hour, leading to a aromatic, savory, holiday-worthy aspect dish.

Secrets and techniques to the right roasted veggies

Make sure you chop all of the greens to about the identical measurement, former F&W editor Melissa Rubel Jacobson says, so that they prepare dinner on the similar fee — and toss them not less than as soon as whereas they’re within the oven, so that they brown evenly. One other game-changing tip for roasting greens: Do not overcrowd them, which may make them come out steamed and soggy moderately than golden and caramelized. This recipe calls for 2 sheet pans not solely as a result of it feeds a crowd, but in addition as a result of utilizing two pans helps you to give the greens loads of room.

Notes from the Meals & Wine Take a look at Kitchen

It is simple to roast this similar mix of autumnal greens in different methods: Melissa Rubel Jacobson additionally likes to arrange them with toasted pecans and a maple-ginger glaze.