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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By grigoraleksi@ya...
fortworth, TX
on February 16, 2013
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Tasty
By KarenCarrillo
Canoga Park
on July 23, 2012
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I will never steam vegetables again. Roasting is the way to do it. These were absolutely delicious. :o
By babycatcher19
on April 27, 2012
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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.
Read all 47 reviews