Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Squash, Parsnips and Potatoes
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- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 256
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 958 mg
Preheat the pans to get a gorgeous finish on these roasted veggies with parsley and chives.
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 256
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 958 mg
Ingredients
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Directions
- Position oven racks in the upper and lower third of the oven, put 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into evenly sized 1 1/2-inch chunks. Cut out the core of the parsnips if they are tough and woody. Toss all the vegetables with the garlic, oil, 1 1/2 teaspoons salt and a generous grinding of pepper in a large bowl.
- Carefully remove the hot baking sheets from the oven and drizzle with oil. Divide the vegetables evenly between the 2 pans and spread into a single layer. Roast the vegetables until tender and golden brown, stirring occasionally, 45 minutes to 1 hour. Toss with the parsley and chives.
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