Roasted Vegetables
From misslionheart 16 years ago
- 35 minutes to make
- Serves 8
The Barefoot Contessa strikes again! She's great, I love to watch her.
Ingredients
- roasted Winter Vegetables: shopping list
- 1 pound carrots, peeled shopping list
- 1 pound parsnips, peeled shopping list
- 1 large sweet potato, peeled shopping list
- 1 small butternut squash (about 2 pounds), peeled and seeded shopping list
- 3 tablespoons good olive oil shopping list
- 1 1/2 teaspoons kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons chopped fresh flat-leaf parsley shopping list
How to make it
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
People Who Like This Dish 4
- lindal34 Vero Beach, FL
- rufeus London, GB
- trigger MA
- pat2me Nashua, NH
- laurie97128 Mcminnville, OR
- egravinapooh Acra, NY
- trackwidow Fort Atkinson, WI
- misslionheart Kildare, IE
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The Rating
Reviewed by 4 people-
Oooh, parsnips!!!! I LOVE parsnips!!!!
Thanks!!
pat2me
in Nashua loved it
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I make roasted vegetables for so many recipes, I love the smoky quality it gives the stock.
Great post
Michael
trigger
in loved it
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I think parsnips are my least favorite veggie and I really LIKE parsnips! This looks great. I think I saw her make this one day. Anyway, I've made it without the parsnips since good ones are hard to find around here.
lindal34
in Vero Beach loved it
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