Rosemary Infused Roasted Squash, Carrots and Potatoes

Roasting vegetables is so easy, as long as you chop your veggies about the same size; however, since carrots are slower to roast than potatoes or squash, the carrots are chopped about ¼ smaller so they will all be ready about the same time.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Rosemary Olive Oil
Sunshine Coast Olive Oil Co. Spanish Rosemary Sea Salt


1 winter such as acorn or butternut, squash, peeled, seeded and slivered
3 small potatoes, peeled and chopped
1 large carrot, peeled and quartered
Sunshine Coast Olive Oil Co. Rosemary Olive Oil, enough to coast the vegetables well
Sea Salt (check out our sea salt collection)


Preheat oven to 400 degrees. Line a cookie tray or roasting pan with parchment paper. Toss your veggies in Rosemary Olive oil. They need to be well coated, but they shouldn’t be swimming in oil. Add salt and toss again.

Layer veggies in a single, well spread out layer on the parchment paper. Roast on the middle rack of your oven about 25 minutes, until the veggies are tender and getting golden brown on the edges.

Serve with Roasted Chicken.