Roast Vegetables

My sister made these vegetables for her friend’s baby shower and they were delicious. They are really easy to make and super healthy. It’s amazing how heat can transform a vegetable, because raw these vegetables are not all that interesting. She found this recipe on Food.com. I just simplified it a little more. You can use parsley too if you want to.

Ingredients

-1 lb carrot, peeled and chopped (I did roughly 5 carrots)

-1 lb parsnip, peeled and chopped (same as carrot). First time I used parsnip…

-1 large sweet potato, cubed (keep the skin on for more nutrients)

-1 small butternut squash, peeled and seeded (I had to watch a youtube video on how to do this, it’s really easy once you see it done).

-3 T olive oil

-1.5  tsp salt

-1/2 tsp black pepper

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Instructions

Preheat the oven to 425 degrees. All your ingredients should be cubed so that they are a little over an inch size-wise. The heat will cause them to shrivel a little so they should be pretty big (plus it will save you time!). Place all the vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil and sprinkle on your salt and pepper. Toss well so the veggies are fairly evenly coated. Bake for 25-35 minutes and turn once with a metal spatula. I actually had to turn my oven down a smidgeon because it was just too hot. I was definitely closer to the 25 minute mark, but I’m sure it depends on your oven.

DSC07173 DSC07176 roast veggies

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2 Comments Add yours

  1. Aunt Lynne says:

    Add a little Maple syrup (Vermont, of course) for a really nice change.

  2. Summer says:

    ooo good idea!

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