Roasted Winter Vegetables
INGREDIENTS
1 pound of peeled carrots
1 pound of peeled parsnips
Peel 1 big sweet potato.
1 tiny, seeded, and peeled butternut squash (about 2 pounds)
3 tablespoons high-quality olive oil
kosher salt, 1 1/2 tablespoons
freshly ground black pepper, half a teaspoon
two teaspoons of flat-leaf parsley, chopped
DIRECTIONS
STEP 1
Set the oven's temperature to 425 F.
STEP 2
Cut the butternut squash, carrots, parsnips, and sweet potatoes into 1 to 1 1/4-inch cubes. Don't cut the vegetables too thin or they will all shrink when baking.
STEP 3
On two baking sheets, arrange all the cut vegetables in a single layer. Sprinkle salt, pepper, and olive oil over them. Well, toss. Bake the vegetables for 25 to 35 minutes, turning them once with a metal spatula, or until they are all soft.
STEP 4
Add parsley, adjust seasoning, and serve hot.
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