Roasted Winter Vegetables

Phil Franco's Note:

Courtesy of Barefoot Contessa

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 lb carrot , peeled
• 1 lb parsnip , peeled
• 1 large sweet potato , peeled
• 1 small butternut squash , peeled and seeded (about 2 pounds)
• 3 tablespoons olive oil
• 1 ½ teaspoons kosher salt
• ½ teaspoon fresh ground black pepper
• 2 tablespoons chopped flat leaf parsley

Directions:

1. Preheat the oven to 425 degrees F.
2. 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.
3. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
5. Sprinkle with parsley, season to taste, and serve hot.

Reviews

[Messie Chef]

Great side dish recipe for fall. My family loved it, with the exception of the parsnip. That was not well received...it had a weird sour taste. Mine cooked longer than stated and the carrots took longer than the other veggies. I would suggest cutting them smaller. My girls ages 3 and 6 loved them....bonus!

[buddy3229]

I made this to go with a salmon dish and it was wonderful. Smashed up a little of the leftovers and pan fried like hashbrowns with breakfast the next morning. Delicious both times. I did add mushrooms half way through the cooking and cooked about an hour.

[GaylaV]

Roasted vegetables are always a good choice. The Barefoot Contessa's recipes are always a good choice! This is a very yummy way to serve vegetables. They are good enough to get those non-veggie eaters changing their tune. Thanks for posting this recipe.