Barefoot Contessa's Roasted Winter Vegetables
Recipe By: Ina Garten
Published in: Barefoot Contessa
1 pounds carrots -- peeled
1 pounds parsnips -- peeled
1 large sweet potato -- peeled
1 butternut squash -- (2 lb) peeled and seeded
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoons fresh ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425 degrees. 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 . Place all the cut
vegetables in a single layer on two sheet pans. 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.
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