Roasted Winter Vegetables
Serves:
8
Prep Time:
Cook Time:
Total Time:
Delicious combination of flavors.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | carrot, peeled |
| 1 pound | parsnip, peeled |
| 1 | large sweet potato, peeled |
| 1 | small butternut squash, peeled and seeded (about 2 pounds) |
| 3 tablespoons | good olive oil |
| 1 1/2 teaspoon | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
| 2 tablespoons | 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.
Source: foodnetwork.com
