Roasted winter vegetables

[Guest guest]

Hi,

 

I found this recipe in a newspaper several years ago - but it didn't have any

instructions or quanitities. I googled it and found it from the Barefoot

Contessa - Ina Garten. If I can't get butternut squash, I put in some zucchini.

 

Thanks to everyone for all your wonderful recipes. You are all terrific.

This new member is very happy and looking forward to hitting the kitchen this

afternoon.

 

Paula

 

 

ROASTED WINTER VEGETABLES

 

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash, peeled and seeded (about 2 pounds)

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

 

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 baking

sheets. 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.