Recipe

Ina Gartens Roasted Winter Vegetables Recipe


Ina Gartens Roasted Winter Vegetables Recipe Borinda / All my dishes
1 month ago
The Barefoot Contessa is a name known to Long Islanders and Food Network viewers for superb food made from the best and freshest ingredients. This vegetable dish is one of my staples during the colder months and is requested by guests. I'm always h... More
Prep:20m Cook:35m Servings:8

Borinda

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Ingredients
  • 1 pound carrots, peeled
  • 1 pound parsnips, peeled
  • 1 large sweet potato, peeled
  • 1 2-pound butternut squash, peeled and seeded
  • 3 Tbsp extra virgin olive oil
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 Tbsp. chopped flat-leaf parsley

Directions
  1. Preheat the oven to 425 degrees. Line 2 sheet pans with heavy duty foil. (I am a very lazy woman, this makes clean-up a breeze)
  2. Cut the vegetables into 1 to 1 1/4 inch cubes. They shrink during the roasting so you do not want to make the pieces too tiny.
  3. Drizzle the oil over them and add the salt and pepper and toss well.
  4. Spread the vegetables onto the two prepared sheet pans.
  5. Turn once midway through the roasting.
  6. Cook until tender, 25 to 35 minutes.
  7. Sprinkle with the chopped parsley and add additional salt and pepper to taste.
  8. Serve hot.

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Not quite what you're looking for? See more Side Dishes / Vegetable Dishes
Comments

bluewaterandsand 1 month ago said:
Sounds delicious! But what is EVOO? I'm having a blonde moment on that one, lol.

sunny 5 days, 3 hours ago said:
I'm becoming quite a fan of the Barefoot Contessa - I love her cooking. Thanks for sharing this.


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