Recipe courtesy of Ina Garten

Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
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

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Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 8 servings

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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

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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.