Step 1 of 9
Smoky Roasted Fall Vegetables
Place oven racks in the lower third and upper third of oven.
Step 2 of 9
Smoky Roasted Fall Vegetables
Preheat the oven to 425°F.
Step 3 of 9
Smoky Roasted Fall Vegetables
Coat two baking sheets with nonstick cooking spray or olive oil.
Step 4 of 9
Smoky Roasted Fall Vegetables
Peel the butternut squash and halve lengthwise. Scoop out seeds with a spoon. Cut squash crosswise into 1/2-inch slices. Peel the parsnips, halve lengthwise, and cut into 1-inch slices. Peel the sweet potatoes and cut into 3/4-inch chunks. Peel the shallots and halve lengthwise through the root end.
Step 5 of 9
Smoky Roasted Fall Vegetables
Combine the oil, paprika, cumin, cinnamon, salt, and pepper in a large bowl. Add vegetables and toss well. Divide the vegetables evenly between the prepared baking sheets.
Step 6 of 9
Smoky Roasted Fall Vegetables
Roast the vegetables on upper-third and lower-third racks of oven for 20 minutes.
Step 7 of 9
Smoky Roasted Fall Vegetables
Stir the vegetables and swap the baking sheet positions. Continue roasting until vegetables are tender and lightly browned in spots, 15-20 minutes.
Step 8 of 9
Smoky Roasted Fall Vegetables
Check to see that vegetables are done. Remove from oven or add time as needed.
Step 9 of 9
Smoky Roasted Fall Vegetables
Scatter the parsley over vegetables and gently turn to combine. Season to taste with more salt and pepper if desired. Transfer to a bowl and serve.