Recipe

Roasted Vegetables Recipe

Add Step-by-Step Photos	Misslionheart / All my dishes 1 year, 8 months ago The Barefoot Contessa strikes again! She's great, I love to watch her. Prep:30m Cook:35m Servings:8	Misslionhea
	soup vegetables roasted

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Ingredients

Roasted Winter Vegetables:

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh 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 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.

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Comments

pat2me 1 year, 8 months ago said:
Oooh, parsnips!!!! I LOVE parsnips!!!!

Thanks!!

misslionheart 1 year, 8 months ago said:
Me too, roasted or mashed with swede, salt, freshly gound black pepper and lots of butter!

egravinapooh 1 year, 8 months ago said:
It sounds great, but where is the soup part?

trigger 1 year, 8 months ago said:
I make roasted vegetables for so many recipes, I love the smoky quality it gives the stock.

Great post

Michael

lorisrecipes 1 year, 8 months ago said:
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!

lindal34 1 year, 6 months ago 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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