ROASTED WINTER VEGETABLES
Make and share this Roasted Winter Vegetables recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- 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 with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
Nutrition Facts : Calories 176.4, Fat 5.5, SaturatedFat 0.8, Sodium 386, Carbohydrate 32.4, Fiber 7.2, Sugar 8.6, Protein 2.6
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Kgotso Malgas
[email protected]This recipe is a keeper! I'll definitely be making it again.
Issa Moihammadou
[email protected]Meh.
Ateca Mataitoga
[email protected]These roasted vegetables are the perfect side dish for any occasion. They're healthy, flavorful, and easy to make.
Movie Hit
[email protected]I would have liked the recipe to include more detailed instructions on how to roast the vegetables.
Nadia Sheikh
[email protected]This recipe is easy to follow and the results are delicious. I especially love the roasted carrots.
Anju Gupta
[email protected]I've made this recipe several times and it's always a hit. My family loves the roasted vegetables and the leftovers are great for lunch the next day.
Trey Ace
[email protected]Not a fan of the thyme.
Avishka Anoopriya
[email protected]I tried this recipe and it was fantastic! The vegetables were roasted to perfection and the flavors were incredible.
Najmun Nahar
[email protected]The perfect side dish for a cold winter night.
Lot Simangot
[email protected]Roasted Winter Vegetables: A Symphony of Flavors