Roasted Winter Vegetables
(from jessicalynn416’s recipe box)
Prep time: 20 minutes
Cook time: 35 minutes
Serves 8 people
Categories: Not Tried
Ingredients
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash, peeled and seeded (about 2 pounds)
- 3 tbsp good olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped flat-leaf parsley
Directions
-
Preheat the oven to 425 degrees F.
-
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.
-
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.
-
Sprinkle with parsley, season to taste, and serve hot.