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Recipe #148129 | 55 min | 20 min prep

By: Phil Franco

Courtesy of Barefoot Contessa

SERVES 8 (change servings and units)

Ingredients

1 lb carrot, peeled

1 lb parsnip, peeled

1 large sweet potato, peeled

1 small butternut squash, peeled and seeded (about 2 pounds)

3 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh ground black pepper

2 tablespoons chopped flat leaf parsley

Directions

1 – Preheat the oven to 425 degrees F.

2 – 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.

3 –  Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.

4 – Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

5 – Sprinkle with parsley, season to taste, and serve hot.