Roasted Winter Vegetables

carrots,

parsnips,

sweet potato, peeled

butternut squash, peeled and seeded (about 2 pounds)

olive oil

salt

black pepper

parsley

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.

To much orange. Leave out the butternut squash. It's not a root veg anyway. I convected this in less time and it turned out great. I used tri color fingerling potatoes. No orange other than carrots.  Yummy.

Love this dish! So hard to find healthy yet tasty dishes to make. Thank you.

Excellent ! And so good as leftovers. I make exactly as written. When it comes out of oven I season with Italian seasoning and the parsley. 

Unlike the comment that said "no flavor," I'm guessing they didn't put enough oil/salt and/or didn't roast them long enough. They had a ton of flavor. A great, simple dish that everyone loves in my house.

Disappointing!  I should have went with my gut feeling when I wondered where the flavor would be coming from.  I love vegetables but the vegetables featured here are not very flavor and needed something more than salt &amp; pepper to boost the flavor.  

This recipe can be used to roast almost any kind of squash, root or other heavier vegetable. You can add parsley, sage, rosemary, thyme, chili or whatever you want to enhance the flavor. <div><br /></div><div>Use it as a guide for roasting your own mix.</div>

I made it with substituting yellow potatoes for parsnips as I didn't have them at home. Came out well and hopefully, everyone will like it at potluck tomorrow! Thanks, for a simple recipe. :) I also replaced olive oil with butter...to make it yummier (and less healthier ;-) :D). Happy holidays!<br /><br />Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-winter-vegetables-recipe.html?oc=linkback

I make this one all the time in the winter and use the leftovers for Ina's roasted vegetable soup.  I do substitute white potatoes for the parsnips as I am not a fan of parsnips, but everything else is the same.

I followed the recipe exactly, and felt like the flavor wasn't all it could be (which could be the fault of my store bought vegetables if they weren't fresh enough). I added some butter and a drizzle of Maple Syrup and this did the trick.

Awesome recipe! Vegetables were perfect! Love the combo.

I love the flavors of roasted veggies! I have never roasted parsnips and loved those as well. Will for sure roast all these winter veggies again

Solid addition to our Sunday night dinner.  I doubled the recipe - plan to make soup with the leftovers.

I added toasted pecans, a pinch of cayenne  and panko bread crumbs to the parsley as a topping. The roasted vegetables are wonderful on their own, but the topping dressed them up for our annual Christmas party.  

I will never steam vegetables again. Roasting is the way to do it. These were absolutely delicious. :o

I've made this recipe many times. SO good with a home made chicken stock. I also add 1/2 a red onion and 4 cloves of garlic during the roasting. You can also add a dash of cayenne or chilli peppers to add a bit of heat, it's very nice with all the sweet vegetables. 

This was very good.  I used all purpose white potatoes and carrots.  

We made this for the first time for Christmas dinner. IT IS AMAZING! I've made it twice since then, most recently last night. This is one of our families favorite dishes.

It was amazing, even my husband liked it. Will be making it. 

Yum! Very easy recipe and the vegetables get perfectly roasted. I could just eat a giant bowl.  I can't wait to make the roasted vegetable soup (if I have any leftovers, which might not happen. Excellent recipe. 

A very heathly dish... Perfect at any time of the year.A great side  dish for any type  of meat you want to serve. I love it with Chicken.It smells so good while baking. again another great dish!

I LOVE YOU INA!  What a wonderfeul delicious recipe, my husband really ate and ate and ate. Very good and the squash was excellent and I'm not a squash eater, but now I am...........Thanks.

Wonderful! This was my first experience roasting vegetables, and now I can't get enough. I usually use a mixture of carrots, sweet potatoes, and yukon gold potatoes. If it looks like you're making a TON of vegetables, don't worry about it. Leftovers are delicious (if you have any leftovers at all!.

Simple and delicious! I used carrots, parsnips, sweet potatoes, and red potatoes. Even the picky vegetable-haters loved it! 

Oh, Ina... you never fail! This recipe was absolutely delicious, and was really easy, even though the peeling and cubing required a bit of time. But it was so fantastic and even better - healthy! The caramelized bits are to die for! This will be a FREQUENT staple in my kitchen.

Made this dish tonight and it was super ! I did alter it slightly. I used white potatoes, celery, sweet potatoes and carrots. I really think you can use just about any veggies with this recipe because it worked out so well ! I did add 3 tablespoons of butter in with the olive oil only because I normally roast my vegetables in a few tablespoons of butter for a slightly sweeter taste.<br /><br />I made this recipe along side Emeril Lagasse's Honey-Butter Baked Chicken and they complimented each other so well !!! ( Emeril's recommends sweet potatoes with his Honey-Butter chicken ). I definitely recommend you try it !

So wonderful and the soup made from leftovers was even better!

Sometimes the simplest preparations are the best.   The roasting really brings the flavor out of these vegetables.    The entire bowl disappeared at our dinner party this evening.

I love vegetables and was looking for something different.  The combination of vegetables in this recipe work so well together.  It's among my favorite dishes and I'll be using this again and again.  Thankls Ina, love your recipes.

This is the easiest way to prepare vegetables.  I also love just doing sweet potatoes this way.  

Delicious, easy, healthy and reheats well... On top of that, it's really an attractive dish and looks great on the table.  What more could you want???  This is going to be a frequent eat in our house!! 

Soooooo simple and so very yummy. Just try this once and you will be hooked. Use whatever veggies you can think of. I used butternut squash, red onion and tomatoes. I roasted them for about 45 to 50 minutes. yum yum yum

Feed this to the biggest veggie critics! Pop it in the oven and continue to get the rest of dinner going while this cooks. Simple yet delicous!

I was feeding a small crowd, so I also added quartered size B red potatoes.<br />Even the teenagers came back for seconds, and thirds.  People called for days for the recipe.  It was a great hit with everyone.  I'll certainly use this one again and again.

I have made this recipe many times. It's always delicious! Some of the veggies get crisp on the outside -- like hash browns but healthier!

I don't think I've ever met a Barefoot Contessa recipe that I didn't love.  This one is so simple, and the resuits are both delicious and attractive.  Be sure to spray your baking sheet with a product like Pam before baking.  I like to add chunks of red onion, which gets nicely carmelized and delicious.  I have also subsituted roughly chopped Japanese eggplant (the little variety of eggplant) for the parsnips.  As a finish, I like to season with pepper, parsley and some butter.  Great recipe!

This recipe is easily applicable to any root vegetable.  We go to the Seattle Farmers Market weekly, and there is a farmer who makes five pound bags of root vegetables for roasting.  The bag usually has red and purple potatoes, Jerusalem Artichokes, red and orange beets, carrots, parsnips, and turnips.  It takes a while to peel all of these vegetables.  I could skip that step, but there is quite a bit of dirt on the vegetables when I buy them, and my scrub brush can't get rid of it all.<br /><br />I also don't like to use my baking sheets because the oil and water drip off a little.  Either put something else beneath your baking sheets or consider putting in all of the vegetables in a big roasting dish.  When I use my roasting dish, it takes more like 45 minutes to cook.  However, it's worth it for me because I'd rather not scrub the bottom of the oven.<br /><br />Right now it is March, and my husband and I have been loving this dish with our "carned beef" and Guinness.

Simple. Lets the natural sweetness of the veggies come through, but in no way too sweet. I liked these with onions added around halfway through cooking and a tiny amount of balsamic vinegar over the veggies just before they are done. Great recipe.

I made this for Christmas dinner.  I couldn't get enough of it.   The veggies looked great, although the ones roasted in a darker pan carmelized better than the ones in a light pan.  Will make often.

Ina's known this since at least 2002 so I don't know why it took me so long to catch on to the superior concentrated taste of vegetables when they are roasted. I took a plunge and tried roasting  portabello mushrooms and they were absolutely the best ever. But wait, it gets better. Right before the mushrooms, I roasted some onions using Ina's recipe for "Herb-Roasted Onions." The vinaigrette in that recipe is nothing short of genius, which prompted me to swirl a warm mushroom chunk in the vinaigrette (heavily laced with fresh minced garlic) and a new dish was born. All of Ina's recipes are exceptional.

This was the easiest dish I've made!  My grocery store had the butternut squash pre-peeled and chopped so that really helped.  I love any vegetable roasted and thought this would be a good way to try parsnips.  We love them now.  I took this dish (untried) to my in-laws for Thanksgiving.  It's usually a competitve event.  I got many compliments and brought home an empty platter!  

I just made this tonight and i LOVED it. I didn't find any butternut squash but it was just as good w/o it. They veggies were so soft and slightly sweet from the roasting. I will DEFINITELY make this again

This method for preparing these vegetables appeals to all the senses. They look,smell and taste fabulous. I use this on a rotating basis with the other staple vegetable on our menu (such as corn, peas and green beans). It is always a big hit with guests and sooo very simple to do!

I made these to accompany my pork roast last night for Christmas dinner.  This was so easy and fantastic.  My whole family, yes even the children, enjoyed the vegetable.  Oddly our grocer was out of parsnips, but the recipe still came out terrific.  I was able to speed things up a little by cutting the veggies right at about an inch.  Love them!!

This is a great way to try vegetables you normally wouldn't eat.

This wonderful side dish is always popular among my dinner guests. It's really simple to prepare. I like to include a rough chopped red onion, which is a nice complement to these vegetables. Thank you Ina for another delicious recipe!

I loved this recipe, I didn't use the parsnips but I did use everything else.  I love the vegetable combination and, as Ina says, roasting brings out the flavor.  My husband who isn't a fan of vegetables loved it too.  (I told him he didn't have to have any but he said it looked good and tried it and said he'd eat it again - high praise!) This recipe is great because it can be made year round and goes with any kind of meat - especially ham, turkey or chicken. Thanks Ina!

I've made this dish many times and my family has enjoyed it.  Whenever friends have it they always ask for the recipe.  They can't get over how easy it is.

Very easy to make and very pleasing.<br />We servrd it at Thanksgiving dinner and it was a hit.  We will add it to our list of holiday foods.

Ina, you are the best.  I will never boil another winter vegetable.

THANK'S INA!<br />FOR THE RECIPE;<br />FOR THE GREAT MENU;<br />FOR THE "EYE-DROP"(COLIRIO)THAT YOURE FRIEND IS!

My only error was using the wrong oven temp.  I was cooking a meatloaf at 350 and added the veggies half way through. Veggies were still good, but I'll try again and use the correct  452 degrees oven temp.<br /><br />I substituted potatoes for the butternut squash (had enough at Thanksgiving!).<br /><br />It's a great way to eat veggies, I mean, how many salads can ya eat in winter :-)

I doubled the recipe because I also made Ina's Roasted Vegetable Soup from her cookbook using these vegetables!  Best soup ever from the best roasted veggies!

This is such an easy way to add a variety of veg's to your meal. I made this last year and again this year and like other reviews I add onions...happened to have a red onion..so very good.  It should have 5 stars regarding the over all rating since before my review 3 out of 4 are 5 stars.  Keep up the good work Ina!!!

Excellant!  I used the shallots and sage another reviewer recommended.  I used 5 shallots and just cut them in half.  I followed the recipe amounts but everyone loved it so much it only served 4 people.

It was the first time I ate butternut squash and it was delicious.

These roasted veggies are excellent.  I have added large chunks of red peppers and onions toward the end of the roasting cycle.  They're good with just about any kind of squash.  Try adding chipotle pepper instead of black pepper.

I added 2 tablespoons of chopped shallots, 2 tablespoons of fresh sage, and 2 tablespoons of fresh rosemary.   Based on another reviewer's comments, I decided to give it a bit more flavor and it was DELICIOUS!   The shallots are more gentle than garlic or onion which will overwhelm the sweetness of the veggies.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/022/0226/0226562

Winter vegetables are even sweeter and more delicious when they're roasted.

roasted winter vegetables

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 8

Author : Ina Garten Bio & Top Recipes

Ingredients

Instructions

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