Recipe courtesy of Ina Garten
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Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
8 servings
Level:
Easy
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

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.

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