Thursday, January 10, 2013
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
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
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.