Roasted Root Vegetables


1 pound parsnips, peeled
1 pound carrots, peeled
1 large yam or sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
2 tablespoons flat-leaf parsley, chopped


Preheat the oven to 425°F.

Cut the carrots, parsnips, yam, and butternut squash into similar sized chunks, about 1 to 1 1/4-inch cubes. Don’t cut the vegetables too small, since they will shrink while baking. Place cut vegetables in a large bowl. Add olive oil, salt and pepper. Toss to coat vegetables well.

Pour vegetables out in a single layer on two baking sheets. Bake for 25 to 35 minutes, or until all the vegetables are tender, turning once while baking, with a flexible metal spatula, taking care not to break up vegetables while turning.

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

Serves 8-10.

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