Roasted Squash, Parsnips and Potatoes

Preheat the pans to get a gorgeous finish on these roasted veggies with parsley and chives.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 25 min
  • Yield: 6-8
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Ingredients

1 butternut squash, peeled, halved and seeded (about 2 pounds)

4 large parsnips, peeled (about 1 pound)

4 large Yukon gold potatoes (about 2 pounds)

1 medium red onion

1 head garlic, cloves separated and peeled

2 tablespoons extra-virgin olive oil, plus more for the pan

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh chives

Directions

  1. 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.
  2. 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.
  3. 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.