Roasted Winter Vegetables |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Courtesy of Barefoot Contessa Ingredients:
1 lb carrot, peeled |
1 lb parsnip, peeled |
1 large sweet potato, peeled |
1 small butternut squash, peeled and seeded (about 2 pounds) |
3 tablespoons olive oil |
1 1/2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons chopped 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 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
5. Sprinkle with parsley, season to taste, and serve hot.
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