Ina Gartens Roasted Winter Vegetables |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This vegetable dish is one of my staples during the colder months and is requested by guests. Read more . I'm always happy to oblige because they think I've fussed but now we all know better. 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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