How to make it

  • 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 sheet pans. 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.

Reviews & Comments 6

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    " It was excellent "
    lindal34 ate it and said...
    I think parsnips are my least favorite veggie and I really LIKE parsnips! This looks great. I think I saw her make this one day. Anyway, I've made it without the parsnips since good ones are hard to find around here.
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  • lorisrecipes 10 years ago
    Ohh I love roasted veggies, this looks awesome, with the parsnip flavor. my bro in law loves parsnips!! I get tired of making the same roasted, garlic, peppers, onions, and squash medley!
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    " It was excellent "
    trigger ate it and said...
    I make roasted vegetables for so many recipes, I love the smoky quality it gives the stock.

    Great post

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  • egravinapooh 10 years ago
    It sounds great, but where is the soup part?
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  • misslionheart 10 years ago
    Me too, roasted or mashed with swede, salt, freshly gound black pepper and lots of butter!
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    " It was excellent "
    pat2me ate it and said...
    Oooh, parsnips!!!! I LOVE parsnips!!!!

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