Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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 tablespoons good olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped flat-leaf parsley

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 8

Author : Ina Garten Bio & Top Recipes

easy side dish

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound carrots, peeled1 pound parsnips, peeled1 large sweet potato, peeled1 small butternut squash, peeled and seeded (about 2 pounds)3 tablespoons good olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper2 tablespoons chopped flat-leaf parsley

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Instructions

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Step 1

Preheat the oven to 425 degrees F.

Step 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.

Step 3

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.

Step 4

Sprinkle with parsley, season to taste, and serve hot.