A New York Foodie: Roasted Root Vegetables

When I first put up this blog I had absolutely no idea what I was doing or if I would even like doing it. I can happily say that I truly love taking pictures of my food and writing about it. But what really thrills me the most are all the lovely comments from my readers. Readers who span the globe on 6 continents, reaching out and visiting me in my little corner of cyberspace here in New York City. I want to thank all of you who have been visiting me from the beginning and for those of you who are new to my blog. Old friends and new friends who I have met along the way. Thank you from the bottom of my heart for your wonderful comments on here and in private messages and emails. I truly appreciate them and it inspires me to cook more.

Thank you,

Sandi

Thursday, January 10, 2013

Roasted Root Vegetables

I love vegetables and roasting them caramelizes them and brings out their natural sugars for that delicious sweetness. I used butternut squash, parsnips and carrots for a colorful sweet treat!

Roasted Root Vegetables

Serves 4

Ingredients

1 medium butternut squash, peeled and cut into 1" chunks

2 large carrots, peeled and cut into thirds, if they are thick you may have to cut them in half

2 large parsnips, peeled and cut into thirds, if they are thick you may have to cut them in half

1-2 tbsp. olive oil

salt and pepper, to taste

Directions

Preheat oven to 425 degrees. After the vegetables are peeled put them in a large bowl and sprinkle with salt, pepper and olive oil. Toss well. Lay them on a sheet pan lined with non stick tin foil. Roast for 40 minutes, turning after 20.

Enjoy!