Roasted Autumn Vegetables

Recipe: Roasted Autumn Vegetables


  • 4-5 carrots
  • 2 parsnips
  • 1 sweet potato
  • 1 small butternut squash
  • 2 Tbs extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 1 Tbs fresh chopped parsley


Preheat the oven to 425 degrees F

First peel all the vegetables and remove and discard the ends of the carrots, parsnips, sweet potato and the squash. Now cut the butternut squash in half lengthwise and remove the seeds with a spoon. Cut all the vegetables into 1 and half inch cubes and place in a large bowl. Season with the kosher salt and pepper and drizzle the extra virgin olive oil and mix well to coat the vegetables well. Pour the seasoned and oiled vegetables on a sheet pan in a single layer and bake for 40 minutes. After 20 minutes of roasting, use a spatula to turn the vegetables halfway through the cooking time. Serve combined in a serving bowl and sprinkle with the chopped parsley.

Recipe adapted from the Barefoot Contessa

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Recipe by yumm yumm yumm.
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