Roasted Winter Vegetables
A colorful medley of seasonal root vegetables including squash, parsnips, carrots, and beets, roasted to perfection with onions and finished with fresh parsley. This hearty side dish brings out the natural sweetness of winter vegetables.
Ingredients
- •2 lb winter vegetables
- •2 medium onions
- •3 tablespoons olive oil
- •1 teaspoon salt
- •½ teaspoon black pepper
- •¼ cup parsley
- •coarsely chopped
- •for garnish
Cooking Instructions
- 1.
Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
15 min
- 2.
Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
60 min