Roasted Winter Vegetables

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
8 servings
Level:
Easy

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
Directions

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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    This recipe is featured in:

    Thanksgiving Entertaining