Roasted Winter Vegetables

Total Time:
55 min
20 min
35 min

8 servings

  • 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

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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    49 Reviews
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    Solid addition to our Sunday night dinner. I doubled the recipe - plan to make soup with the leftovers.
    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.
    I will never steam vegetables again. Roasting is the way to do it. These were absolutely delicious. :o
    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.
    This was very good. I used all purpose white potatoes and carrots.
    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.
    It was amazing, even my husband liked it. Will be making it.
    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.
    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!
    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.
    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!.
    Simple and delicious! I used carrots, parsnips, sweet potatoes, and red potatoes. Even the picky vegetable-haters loved it!
    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.
    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 !
    So wonderful and the soup made from leftovers was even better!
    i love this recipe it is so easy
    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.
    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.
    This is the easiest way to prepare vegetables. I also love just doing sweet potatoes this way.
    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!!
    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
    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!
    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.
    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!
    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!
    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.
    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.
    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.
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    Thanksgiving Entertaining