Roasted Winter Vegetables
(from rosie’s recipe box)
Source: Barefoot Contessa Family Style
Serves 8 peopleCategories: not tried, sidedishes, vegetables
Ingredients
- 1 pound carrots, peeled
- 1 pound fingerling potatoes
- 1 large sweet potato, peeled
- 2 pounds squash, peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Directions
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Preheat the oven to 425 degrees F.
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Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
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Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
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Sprinkle with parsley, season to taste, and serve hot.