Roasted Winter Vegetables


I’m pretty sure that this is a Barefoot Contessa recipe but I didn’t write it down and you know how that goes…anyway, it’s good, it’s easy, and you can use whatever veggies you like.  I used baby carrots, butternut squash, and brussels sprouts.  I just HATE peeling butternut squash ~ I may start buying it already peeled and cut in chunks from the store. I made half of the veggies but used the same amount of olive oil and salt and pepper.


Roasted Winter Vegetables

1 lb. carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded
3 tbsp olive oil
1 1/2 tsps kosher salt
1/2 tsp freshly ground pepper
2 tbsps chopped flat leaf parsley

Preheat oven to 425º.

Cut vegetables into 1 inch cubes.

Place on a single layer on 2 baking sheets. Drizzle with the olive oil, salt and pepper. Toss well.

Bake for 25 to 35 minutes or until veggies are tender, turning once with a spatula.

Sprinkle with parsley, season further is needed and serve hot.

Makes 8 servings.


Happy Cooking!


3 thoughts on “Roasted Winter Vegetables

  1. Pingback: Garlic Roasted Vegetables « Eatincalgary’s Blog

  2. This is a meal I love to make. Sometimes we add a little balsamic to the vegetables too. We like them over couscous or spinach with a little goat cheese, yum!

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