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
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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4.9 53
I followed the recipe exactly, and felt like the flavor wasn't all it could be (which could be the fault of my store bought vegetables if they weren't fresh enough). I added some butter and a drizzle of Maple Syrup and this did the trick. item not reviewed by moderator and published
Delicious combination of flavors. item not reviewed by moderator and published
Awesome recipe! Vegetables were perfect! Love the combo. item not reviewed by moderator and published
I love the flavors of roasted veggies! I have never roasted parsnips and loved those as well. Will for sure roast all these winter veggies again item not reviewed by moderator and published
Solid addition to our Sunday night dinner. I doubled the recipe - plan to make soup with the leftovers. item not reviewed by moderator and published
I added toasted pecans, a pinch of cayenne and panko bread crumbs to the parsley as a topping. The roasted vegetables are wonderful on their own, but the topping dressed them up for our annual Christmas party. item not reviewed by moderator and published
Tasty item not reviewed by moderator and published
I will never steam vegetables again. Roasting is the way to do it. These were absolutely delicious. :o item not reviewed by moderator and published
I've made this recipe many times. SO good with a home made chicken stock. I also add 1/2 a red onion and 4 cloves of garlic during the roasting. You can also add a dash of cayenne or chilli peppers to add a bit of heat, it's very nice with all the sweet vegetables. item not reviewed by moderator and published
This was very good. I used all purpose white potatoes and carrots. item not reviewed by moderator and published
We made this for the first time for Christmas dinner. IT IS AMAZING! I've made it twice since then, most recently last night. This is one of our families favorite dishes. item not reviewed by moderator and published
nom item not reviewed by moderator and published
It was amazing, even my husband liked it. Will be making it. item not reviewed by moderator and published
Yum! Very easy recipe and the vegetables get perfectly roasted. I could just eat a giant bowl. I can't wait to make the roasted vegetable soup (if I have any leftovers, which might not happen. Excellent recipe. item not reviewed by moderator and published
A very heathly dish... Perfect at any time of the year.A great side dish for any type of meat you want to serve. I love it with Chicken.It smells so good while baking. again another great dish! item not reviewed by moderator and published
I LOVE YOU INA! What a wonderfeul delicious recipe, my husband really ate and ate and ate. Very good and the squash was excellent and I'm not a squash eater, but now I am...........Thanks. item not reviewed by moderator and published
Wonderful! This was my first experience roasting vegetables, and now I can't get enough. I usually use a mixture of carrots, sweet potatoes, and yukon gold potatoes. If it looks like you're making a TON of vegetables, don't worry about it. Leftovers are delicious (if you have any leftovers at all!. item not reviewed by moderator and published
Simple and delicious! I used carrots, parsnips, sweet potatoes, and red potatoes. Even the picky vegetable-haters loved it! item not reviewed by moderator and published
Oh, Ina... you never fail! This recipe was absolutely delicious, and was really easy, even though the peeling and cubing required a bit of time. But it was so fantastic and even better - healthy! The caramelized bits are to die for! This will be a FREQUENT staple in my kitchen. item not reviewed by moderator and published
Made this dish tonight and it was super ! I did alter it slightly. I used white potatoes, celery, sweet potatoes and carrots. I really think you can use just about any veggies with this recipe because it worked out so well ! I did add 3 tablespoons of butter in with the olive oil only because I normally roast my vegetables in a few tablespoons of butter for a slightly sweeter taste. I made this recipe along side Emeril Lagasse's Honey-Butter Baked Chicken and they complimented each other so well !!! ( Emeril's recommends sweet potatoes with his Honey-Butter chicken ). I definitely recommend you try it ! item not reviewed by moderator and published
So wonderful and the soup made from leftovers was even better! item not reviewed by moderator and published
i love this recipe it is so easy item not reviewed by moderator and published
Sometimes the simplest preparations are the best. The roasting really brings the flavor out of these vegetables. The entire bowl disappeared at our dinner party this evening. item not reviewed by moderator and published
I love vegetables and was looking for something different. The combination of vegetables in this recipe work so well together. It's among my favorite dishes and I'll be using this again and again. Thankls Ina, love your recipes. item not reviewed by moderator and published
This is the easiest way to prepare vegetables. I also love just doing sweet potatoes this way. item not reviewed by moderator and published
Delicious, easy, healthy and reheats well... On top of that, it's really an attractive dish and looks great on the table. What more could you want??? This is going to be a frequent eat in our house!! item not reviewed by moderator and published
Soooooo simple and so very yummy. Just try this once and you will be hooked. Use whatever veggies you can think of. I used butternut squash, red onion and tomatoes. I roasted them for about 45 to 50 minutes. yum yum yum item not reviewed by moderator and published
Feed this to the biggest veggie critics! Pop it in the oven and continue to get the rest of dinner going while this cooks. Simple yet delicous! item not reviewed by moderator and published
I was feeding a small crowd, so I also added quartered size B red potatoes. Even the teenagers came back for seconds, and thirds. People called for days for the recipe. It was a great hit with everyone. I'll certainly use this one again and again. item not reviewed by moderator and published
I have made this recipe many times. It's always delicious! Some of the veggies get crisp on the outside -- like hash browns but healthier! item not reviewed by moderator and published
I don't think I've ever met a Barefoot Contessa recipe that I didn't love. This one is so simple, and the resuits are both delicious and attractive. Be sure to spray your baking sheet with a product like Pam before baking. I like to add chunks of red onion, which gets nicely carmelized and delicious. I have also subsituted roughly chopped Japanese eggplant (the little variety of eggplant) for the parsnips. As a finish, I like to season with pepper, parsley and some butter. Great recipe! item not reviewed by moderator and published
This recipe is easily applicable to any root vegetable. We go to the Seattle Farmers Market weekly, and there is a farmer who makes five pound bags of root vegetables for roasting. The bag usually has red and purple potatoes, Jerusalem Artichokes, red and orange beets, carrots, parsnips, and turnips. It takes a while to peel all of these vegetables. I could skip that step, but there is quite a bit of dirt on the vegetables when I buy them, and my scrub brush can't get rid of it all. I also don't like to use my baking sheets because the oil and water drip off a little. Either put something else beneath your baking sheets or consider putting in all of the vegetables in a big roasting dish. When I use my roasting dish, it takes more like 45 minutes to cook. However, it's worth it for me because I'd rather not scrub the bottom of the oven. Right now it is March, and my husband and I have been loving this dish with our "carned beef" and Guinness. item not reviewed by moderator and published
Simple. Lets the natural sweetness of the veggies come through, but in no way too sweet. I liked these with onions added around halfway through cooking and a tiny amount of balsamic vinegar over the veggies just before they are done. Great recipe. item not reviewed by moderator and published
I made this for Christmas dinner. I couldn't get enough of it. The veggies looked great, although the ones roasted in a darker pan carmelized better than the ones in a light pan. Will make often. item not reviewed by moderator and published
Ina's known this since at least 2002 so I don't know why it took me so long to catch on to the superior concentrated taste of vegetables when they are roasted. I took a plunge and tried roasting portabello mushrooms and they were absolutely the best ever. But wait, it gets better. Right before the mushrooms, I roasted some onions using Ina's recipe for "Herb-Roasted Onions." The vinaigrette in that recipe is nothing short of genius, which prompted me to swirl a warm mushroom chunk in the vinaigrette (heavily laced with fresh minced garlic) and a new dish was born. All of Ina's recipes are exceptional. item not reviewed by moderator and published
This was the easiest dish I've made! My grocery store had the butternut squash pre-peeled and chopped so that really helped. I love any vegetable roasted and thought this would be a good way to try parsnips. We love them now. I took this dish (untried) to my in-laws for Thanksgiving. It's usually a competitve event. I got many compliments and brought home an empty platter! item not reviewed by moderator and published
I just made this tonight and i LOVED it. I didn't find any butternut squash but it was just as good w/o it. They veggies were so soft and slightly sweet from the roasting. I will DEFINITELY make this again item not reviewed by moderator and published
This method for preparing these vegetables appeals to all the senses. They look,smell and taste fabulous. I use this on a rotating basis with the other staple vegetable on our menu (such as corn, peas and green beans). It is always a big hit with guests and sooo very simple to do! item not reviewed by moderator and published
I made these to accompany my pork roast last night for Christmas dinner. This was so easy and fantastic. My whole family, yes even the children, enjoyed the vegetable. Oddly our grocer was out of parsnips, but the recipe still came out terrific. I was able to speed things up a little by cutting the veggies right at about an inch. Love them!! item not reviewed by moderator and published
This is a great way to try vegetables you normally wouldn't eat. item not reviewed by moderator and published
This wonderful side dish is always popular among my dinner guests. It's really simple to prepare. I like to include a rough chopped red onion, which is a nice complement to these vegetables. Thank you Ina for another delicious recipe! item not reviewed by moderator and published
I loved this recipe, I didn't use the parsnips but I did use everything else. I love the vegetable combination and, as Ina says, roasting brings out the flavor. My husband who isn't a fan of vegetables loved it too. (I told him he didn't have to have any but he said it looked good and tried it and said he'd eat it again - high praise!) This recipe is great because it can be made year round and goes with any kind of meat - especially ham, turkey or chicken. Thanks Ina! item not reviewed by moderator and published
I've made this dish many times and my family has enjoyed it. Whenever friends have it they always ask for the recipe. They can't get over how easy it is. item not reviewed by moderator and published
Very easy to make and very pleasing. We servrd it at Thanksgiving dinner and it was a hit. We will add it to our list of holiday foods. item not reviewed by moderator and published
Ina, you are the best. I will never boil another winter vegetable. item not reviewed by moderator and published
THANK'S INA! FOR THE RECIPE; FOR THE GREAT MENU; FOR THE "EYE-DROP"(COLIRIO)THAT YOURE FRIEND IS! item not reviewed by moderator and published
My only error was using the wrong oven temp. I was cooking a meatloaf at 350 and added the veggies half way through. Veggies were still good, but I'll try again and use the correct 452 degrees oven temp. I substituted potatoes for the butternut squash (had enough at Thanksgiving!). It's a great way to eat veggies, I mean, how many salads can ya eat in winter :-) item not reviewed by moderator and published
I doubled the recipe because I also made Ina's Roasted Vegetable Soup from her cookbook using these vegetables! Best soup ever from the best roasted veggies! item not reviewed by moderator and published
This is such an easy way to add a variety of veg's to your meal. I made this last year and again this year and like other reviews I add onions...happened to have a red onion..so very good. It should have 5 stars regarding the over all rating since before my review 3 out of 4 are 5 stars. Keep up the good work Ina!!! item not reviewed by moderator and published
Excellant! I used the shallots and sage another reviewer recommended. I used 5 shallots and just cut them in half. I followed the recipe amounts but everyone loved it so much it only served 4 people. item not reviewed by moderator and published
It was the first time I ate butternut squash and it was delicious. item not reviewed by moderator and published
These roasted veggies are excellent. I have added large chunks of red peppers and onions toward the end of the roasting cycle. They're good with just about any kind of squash. Try adding chipotle pepper instead of black pepper. item not reviewed by moderator and published
I added 2 tablespoons of chopped shallots, 2 tablespoons of fresh sage, and 2 tablespoons of fresh rosemary. Based on another reviewer's comments, I decided to give it a bit more flavor and it was DELICIOUS! The shallots are more gentle than garlic or onion which will overwhelm the sweetness of the veggies. item not reviewed by moderator and published

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Thanksgiving Entertaining