Roasted Vegetables




Ingredients

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

¼ - 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

Directions

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. Cauliflower, broccoli, Brussel sprouts or beets can also be used in this recipe!

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.

Adapted from Barefoot Contessa

Yield: 8 servings

Level: Easy