Roasted Winter Vegetables

(from rosie’s recipe box)

Source: Barefoot Contessa Family Style

Serves 8 people

Categories: 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

  1. Preheat the oven to 425 degrees F.

  2. 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.

  3. 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.

  4. Sprinkle with parsley, season to taste, and serve hot.

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