Roasted Winter Vegetables
Recipe from Food Network
Ingredients
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Method
- Heat oven to 425°F.
- Cut carrots, parsnips, sweet potato, and squash into 1 to 1 1/4-inch cubes (don't cut too small, as vegetables shrink while roasting).
- Spread vegetables in a single layer across two baking sheets. Drizzle with olive oil, salt, and pepper; toss well. Roast 25-35 minutes until tender, stirring halfway through.
- Top with parsley, adjust seasoning, and serve immediately.