Roasted Winter Vegetables

By anonsouthernbell

The high temperature caramelizes the outside and leaves the inside tender and moist. This is a very flexible recipe. You can add any root vegetable.

Use leftovers to make Roasted Vegetable Soup.

Ingredients

• 1 lb carrots, peeled
• 1 lb parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash (about 2 lbs), peeled and seeded
• 3 tabl good olive oil (olio santo)
• 1 1/2 tea kosher salt
• 1/2 tea freshly ground black pepper
• 2 tabl chopped fresh flat-leaf parsley

Details

Servings 8

Preparation

Step 1

Preheat the oven to 425F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4 in cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all cut vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25-35 minutes, until all the vegetables are tender, turning once w/a metal spatula.

Sprinkle w/parsley, season to taste and serve hot.