"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Winter Vegetables Recipe

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This recipe for Roasted Winter Vegetables, by , is from The Vanhoy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Beck
Added: Monday, September 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded
3 T. good olive oil
1 1/2 t. kosher salt
1/2 t. freshly ground black pepper
2 T. chopped flat-leaf parsley

Directions:
Directions:
Preheat oven to 425F. 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 veggies 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 veggies are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.

 

 

 

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