"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Winter Vegetables Recipe

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This recipe for Roasted Winter Vegetables, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Muljat Family
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. carrots, peeled
1 lb. potatoes
1 large sweet potato, peeled
1 small (2 lbs.) butternut squash
3 T. olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 T. chopped fresh flat-leaf parsley

Directions:
Directions:
Preheat oven to 425 degrees. Peel and seed squash. Cut carrots, potato, sweet potato and butternut squash in 1 inch cubes. Place all the cut vegetables in a single layer on two sheet pans. 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.

 

 

 

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