This is my favorite roasted fall vegetable combination. Served as a side dish to meat, fish or poultry or mixed into salads and cooked grains, roasted root vegetables add a distinctive harvest flair to any meal!
Ingredients:
- 2 pounds butternut squash, peeled, seeded and cut into 1 1/2 inch pieces
- 1 pounds red new potatoes (about 6 potatoes), well scrubbed and quartered
- 1 pound sweet potatoes (about 4 medium potatoes), peeled and cut into 2 inch pieces
- 1 pound carrots (6 to 8 medium) cut into 1 inch pieces
- 1 pound parsnips (about 6 to 8) cut into 2 inch lengths
- 3 tablespoons of extra virgin olive oil
- Course salt and ground pepper
Steps/Methods:
Preheat oven to 450 degrees Fahrenheit.
Divide vegetables between two baking sheets. Toss with oil ensuring all vegetables are evenly coated. Season with salt and pepper.
Roast until vegetables are crisp and tender (40 to 50 minutes), tossing vegetables halfway through.
Additional Tips:
- 2 pounds butternut squash, peeled, seeded and cut into 1 1/2 inch pieces
- 1 pounds red new potatoes (about 6 potatoes), well scrubbed and quartered
- 1 pound sweet potatoes (about 4 medium potatoes), peeled and cut into 2 inch pieces
- 1 pound carrots (6 to 8 medium) cut into 1 inch pieces
- 1 pound parsnips (about 6 to 8) cut into 2 inch lengths
- 3 tablespoons of extra virgin olive oil
- Course salt and ground pepper
Leave a Comment
