Roasting is probably my favorite cooking technique. It is such a simple way of cooking, but I am amazed at how good it makes everything taste. I love root vegetables and this is my favorite way of cooking them too. You can always use different amounts too, or add in other root vegetables.
Sometimes I give them a little squeeze of lemon juice just before serving them as well. But it’s definitely delicious just like this. Roasting gives everything just enough texture from the high heat, while they are tender without being dry since they cook rather quickly.
On Wednesday I’ll share the soup recipe that you can make with your leftovers of this- it is amazing!
ROASTED WINTER VEGETABLES
1 pound carrots (about 6 medium)
1 pound parsnips (about 2)
1 large sweet potato
1 small (or half of a large) butternut squash (about 2 lbs)
3 T olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup flat-leaf parsley, chopped
Peel the carrots, parsnips, and sweet potato. Peel and seed the squash.
Cut everything into 1 to 1 1/2 inch cubes.
Divide between 2 large baking sheets, drizzle with the olive oil and sprinkle with the salt and pepper.
Toss everything together and bake at 425 for about 30 minutes, or until vegetables are tender.
Toss with the parsley and serve hot.
Reserve half for making soup, or cut recipe in half in you don’t want as large of an amount..
Recipe source: Ina Garten, Barefoot Contessa Family Style
Roasted Winter Vegetables
March 5, 2012
Category
Side Dishes
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 pound carrots (about 6 medium)
- 1 pound parsnips (about 2)
- 1 large sweet potato
- 1 small (or half of a large) butternut squash (about 2 lbs)
- 3 T olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup flat-leaf parsley, chopped
Instructions
- Peel the carrots, parsnips, and sweet potato. Peel and seed the squash.
- Cut everything into 1 to 1 1/2 inch cubes.
- Divide between 2 large baking sheets, drizzle with the olive oil and sprinkle with the salt and pepper.
- Toss everything together and bake at 425 for about 30 minutes, or until vegetables are tender.
- Toss with the parsley and serve hot.
Reserve half for making soup, or cut recipe in half in you don’t want as large of an amount..
