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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The Barefoot Contessa strikes again! She's great, I love to watch her. Ingredients:
roasted winter vegetables |
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 good olive oil |
1 1/2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Preheat the oven to 425 degrees F.
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 cut vegetables in a single layer on 2 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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