Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " 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.
    Was this review helpful? Yes Flag
  • lorisrecipes 6 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!
    Was this review helpful? Yes Flag
    " 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

    Michael
    Was this review helpful? Yes Flag
  • egravinapooh 6 years ago
    It sounds great, but where is the soup part?
    Was this review helpful? Yes Flag
  • misslionheart 6 years ago
    Me too, roasted or mashed with swede, salt, freshly gound black pepper and lots of butter!
    Was this review helpful? Yes Flag
    " It was excellent "
    pat2me ate it and said...
    Oooh, parsnips!!!! I LOVE parsnips!!!!

    Thanks!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes