Roasted Winter Vegetables
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Ingredients
  1. 1 lb. Carrots, peeled
  2. 1 lb. Parsnips, or rutabaga, or turnips, peeled
  3. 1 large Sweet potato, peeled
  4. 1 small butternut squash, peeled and seeded (about 2 pounds)
  5. 3 tbsp. Olive oil and melted butter
  6. 1 1/2 tsp. Kosher salt
  7. 1/2 tsp. Fresh ground black pepper
  8. 1/2 tsp. Dried thyme
  9. 2 tbsp. Chopped flat leaf parsley
Instructions
  1. 1. Preheat the oven to 425 degrees F.
  2. 2. Cut the carrots, parsnips, sweet potato, and butternut squash into 1 inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  3. 3. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, butter, salt, pepper and thyme. Toss well.
  4. 4. Bake for 25 to 35 minutes until all the vegetables are tender, turning once with a metal spatula.
  5. 5. Sprinkle with parsley; season to taste; and serve hot.
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Roasted Winter Vegetables