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Herb Roasted Vegetables

This Herb-Roasted Vegetable recipe is bursting with the perfect blend of sweet and savory flavor. It’s an easy side dish, with most of the work done in the oven!

50 mins
8 Serving(s)
Herb Roasted Vegetables


  • 1 (18 oz.) pkg. Schnucks fresh butternut squash chunks
  • 1 cup quartered red radishes
  • 1 golden beet, peeled & cut into wedges
  • 1 red beet, peeled & cut into wedges
  • 3 parsnips, sliced
  • 2 tbsp. Schnucks olive oil
  • 1 cup pecan halves
  • 1/2 cup reduced-sugar dried cranberries
  • 1 tbsp. chopped fresh sage
  • 1 1/2 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh rosemary
  • 1/2 cup balsamic vinegar
  • 1/4 cup Schnucks honey


  1. Preheat oven to 425 degrees. Line a large sheet pan with heavy-duty foil and coat with cooking spray.
  2. Arrange squash, radishes, beets and parsnips on prepared sheet pan. Drizzle with oil and, if desired, season with salt.
  3. Roast, stirring occasionally, 25 minutes. Add pecans, cranberries and herbs; stir to combine. Roast until vegetables are fork-tender, 10 minutes more; transfer to a shallow serving platter.
  4. In a small saucepan over medium-high heat, stir together balsamic vinegar and honey. Bring to a simmer, then reduce heat to medium-low. Simmer until sauce thickens and is reduced by one-third, 10–15 minutes. Let cool 10 minutes. Drizzle over vegetables.

Nutrition Facts

247 Calories Per ServingFat: 12gSaturated Fat: 1gSodium: 22mgCarbohydrates: 35gFiber: 7gSugars: 19gProtein: 2g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe