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.