Ingredients
-
1
-
1
-
1
-
1
-
3
-
1 1/2
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Roasted Winter Vegetables, Courtesy of Barefoot Contessa, Great side dish recipe for fall My family loved it, with the exception of the parsnip That was not well received it had a weird sour taste Mine cooked longer than stated and the carrots took longer than the other veggies I would suggest cutting them smaller My girls ages 3 and 6 loved them bonus!, I made this to go with a salmon dish and it was wonderful Smashed up a little of the leftovers and pan fried like hashbrowns with breakfast the next morning Delicious both times I did add mushrooms half way through the cooking and cooked about an hour
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Steps
|
1
Done
|
Preheat the Oven to 425 Degrees F. |
|
2
Done
|
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
Done
|
Place All the Cut Vegetables in a Single Layer on 2 Baking Sheets. Drizzle Them With Olive Oil, Salt, and Pepper. Toss Well. |
|
4
Done
|
Bake For 25 to 35 Minutes, Until All the Vegetables Are Tender, Turning Once With a Metal Spatula. |
|
5
Done
|
Sprinkle With Parsley, Season to Taste, and Serve Hot. |
