Roasted Winter Vegetables Recipe

Easy Sheet Pan Recipe: Step-by-Step Guide

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

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped parsley

Preheat the oven to 425 degrees F.

Cut the vegetables into 1 to 1 1/4-inch cubes. (The vegetables will shrink while baking, avoid cutting them too small.)

Place all the cut vegetables in a large mixing bowl.

Drizzle them with olive oil, salt, and pepper, and toss them well.

Place them in a single layer on 2 baking sheets.

Bake both baking sheets for 25 – 35 minutes, until all the vegetables are tender, turning once with a metal spatula halfway through.

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

Nutritional Information for Roasted Winter Vegetables by Nancy L Fitness