Best 4 Roasted Squash Parsnips And Potatoes Recipes

Embark on a culinary adventure with our delectable trio of roasted vegetables: squash, parsnips, and potatoes. These root vegetables, each possessing unique flavors and textures, come together in perfect harmony to create a symphony of taste. Savor the sweet and nutty notes of roasted squash, the earthy and slightly peppery undertones of parsnips, and the comforting, fluffy texture of potatoes. Indulge in these roasted vegetable recipes, where simplicity meets culinary excellence, transforming ordinary ingredients into an extraordinary feast.

**Recipes Featured in the Article:**

1. **Classic Roasted Squash, Parsnips, and Potatoes:** A traditional and timeless recipe that showcases the inherent flavors of these root vegetables. Roasted to perfection, they become caramelized and tender, with a hint of smokiness from the oven.

2. **Honey-Glazed Roasted Squash, Parsnips, and Potatoes:** A touch of sweetness elevates this roasted vegetable dish. Honey's natural sugars caramelize during roasting, creating a beautifully glazed exterior and a delightful balance of flavors.

3. **Garlic and Herb Roasted Squash, Parsnips, and Potatoes:** An aromatic blend of garlic and herbs infuses these roasted vegetables with savory goodness. The fragrance of roasted garlic and fresh herbs fills the air as they mingle with the earthy notes of the vegetables.

4. **Maple-Roasted Squash, Parsnips, and Potatoes:** Experience a sweet and subtly smoky flavor profile with this recipe. Maple syrup's rich sweetness complements the roasted vegetables, creating a harmonious blend of flavors.

5. **Roasted Squash, Parsnips, and Potatoes with Balsamic Glaze:** Introduce a tangy and slightly acidic dimension to your roasted vegetables with a balsamic glaze. Drizzle the glaze over the roasted vegetables before serving, adding a glossy finish and a burst of flavor.

Check out the recipes below so you can choose the best recipe for yourself!

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES

Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

Ingredients

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

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

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.

ROAST POTATOES AND SQUASH

Roast Potatoes And Squash image

Provided by Molly O'Neill

Categories side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 5

Ingredients

1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes
1 1/2 pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes
1/2 cup extra-virgin olive oil
2 tablespoons fresh rosemary
Sea salt and freshly ground pepper to taste

Steps:

Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams

ROASTED SQUASH, PARSNIPS & CARROTS

Roasted Squash, Parsnips & Carrots image

After a trip to the farmers' market this fall I was looking for a simple way to enjoy some of the season's best vegetables. This combination fit the bill. The sugar in the rice wine vinegar really helps with the carmelization of the dish and adds a pleasing tang to this side dish.

Provided by justcallmetoni

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup carrot
1 cup parsnip
2 cups butternut squash
1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
3 tablespoons rice wine vinegar

Steps:

Preheat oven to 375 degrees.
Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.
Toss vegetables together and place in a small roasting pan or gratin dish.
Sprinkle with Splenda or sugar and vinegar.
Bake for 15 minutes, then stir the vegetables.
Bake an additional 15 minutes or until tender.

Tips:

Choose fresh, firm vegetables: Look for vegetables that are free of blemishes and bruises. Choose squash with a deep orange color, parsnips that are smooth and white, and potatoes that are firm and free of sprouts.
Cut the vegetables into uniform pieces: This will help them cook evenly. Cut the squash and parsnips into 1-inch cubes and the potatoes into 1/2-inch cubes.
Toss the vegetables with olive oil and seasonings: This will help them brown and caramelize in the oven. Use a mixture of olive oil, salt, pepper, garlic powder, and onion powder.
Roast the vegetables at a high temperature: This will help them caramelize and get crispy. Roast the vegetables at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender and browned.
Serve the vegetables immediately: Roasted vegetables are best served hot out of the oven. They can be served as a side dish or main course.

Conclusion:

Roasted squash, parsnips, and potatoes are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste. With a few simple tips, you can make perfect roasted vegetables every time.