Roasted Winter Vegetables
This recipe can be used to roast almost any kind of squash, root or other heavier vegetable. You can add parsley, sage, rosemary, thyme, chili or whatever you want to enhance the flavor.
Dovetailing Tip: Peel extra carrots and parsnips to be used in Beef Stew with Root Vegetables on day 4.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | carrot, peeled |
| 1 pound | parsnip, peeled |
| 1 | large sweet potato, peeled |
| 1 | small butternut squash, peeled and seeded (about 2 pounds) |
| 3 tablespoons | good olive oil |
| 1 1/2 teaspoon | 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.
Source: foodnetwork.com
