Ina Gartens Roasted Winter Vegetables
From borinda 15 years agoIngredients
- 1 pound carrots, peeled shopping list
- 1 pound parsnips, peeled shopping list
- 1 large sweet potato, peeled shopping list
- 1 2-pound butternut squash, peeled and seeded shopping list
- 3 Tbsp extra virgin olive oil shopping list
- 1 1/2 tsp. kosher salt shopping list
- 1/2 tsp. freshly ground pepper shopping list
- 2 Tbsp. chopped flat-leaf parsley shopping list
How to make it
- 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)
- 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.
- Drizzle the oil over them and add the salt and pepper and toss well.
- Spread the vegetables onto the two prepared sheet pans.
- Turn once midway through the roasting.
- Cook until tender, 25 to 35 minutes.
- Sprinkle with the chopped parsley and add additional salt and pepper to taste.
- Serve hot.
People Who Like This Dish 3
- Pammy58 Nowhere, Us
- chihuahua Sonoma County, USA
- sunny Portland, OR
- bluewaterandsand GAFFNEY, SC
- squidgy50 Hartselle, AL
- borinda SoCal, CA
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The Rating
Reviewed by 3 people-
Sounds delicious! But what is EVOO? I'm having a blonde moment on that one, lol.
bluewaterandsand in GAFFNEY loved it -
I'm becoming quite a fan of the Barefoot Contessa - I love her cooking. Thanks for sharing this.
sunny in Portland loved it -
This is truly heaven. Roasting is so darn easy it's amazing. I was thrilled the first time I tried it. The best part? My husband loved the dish!
Chichi
PS Even though I have four of Ina's cookbooks that I recently purchased...morechihuahua in Sonoma County loved it
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