Roasted Winter Vegetables
- Servings : 8
- Course : Side Dish
- Recipe Type : Dairy Free, Vegetarian
- Recipie Source : Barefoot Contessa Family Style
Ingredients
- 1 lb carrots, peeled
- 1 lb parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 lbs), peeled and seeded
- 3 T olive oil
- 1 1/2 t kosher salt
- 1/2 t freshly ground black pepper
- 2 T chopped flat leaf parsley
Instructions
- 1. Preheat the oven to 425 degrees.
- 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 vegetables in a single layer on two sheet pans. 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.
Instructions
- 1. Preheat the oven to 425 degrees.
- 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 vegetables in a single layer on two sheet pans. 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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