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Roasted Vegetables



Mamma Choppin away

  • 1 lb carrots, peeled
  • 1 lb parsnips, peeled
  • 1 large sweet potatoes, peeled
  • 1 small butternut squash, peeled and seeded(about 2 pounds)
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons chopped flat leaf parsley

    1. Preheat the oven to 425 degrees F.
    2. 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.
    3. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
    4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
    5. Sprinkle with parsley, season to taste, and serve hot.
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    1. AnonymousMarch 9, 2008 at 11:08 AM

      Awww. Look at Mirain!! This website is Beautiful Uli. Love, Pa

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