Looking for a hearty winter side to go with the pork chops I posted earlier this week? Look no further.
This flavorful, nutrient packed dish is a great way to get lots of vegetables on the table. I love the combination of the sweet vegetables and the more bitter parsnips.
This recipe makes 8 servings, which is more than our little family normally eats but it reheats wonderfully for a healthy and filling lunch!
Roasted Winter Vegetables
adapted from Ina Garten
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 flat-leaf parsley (optional)
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 inch cubes.
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 about half way through the cooking time.
Sprinkle with parsley, season to taste, and serve hot.
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