Roasted Winter Vegetables

Categories: not tried, sidedishes, vegetables

Ingredients

• 1 pound carrots, peeled
• 1 pound fingerling potatoes
• 1 large sweet potato, peeled
• 2 pounds squash, peeled and seeded
• 3 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Preheat the oven to 425 degrees F.

2. 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. 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.

4. Sprinkle with parsley, season to taste, and serve hot.

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