Ingredients
1 lb carrots, peeled .
1 lb potatoes, peeled*** .
1 1/2 tsps kosher salt .
3 tbsps olive oil .
1/2 tsp fresh ground black pepper .
2 tbsps sliced fresh flat-leaf parsley .
1 (2 lb) butternut squash, peeled & seeded .
1 large sweet potato, peeled
Directions
Preheat oven to 425F degrees.
Cut the carrots, sweet potato, use parsnips if you prefer), parsnips (***I sub potato for 1 lb of parsnips–which is what Ina originally calls for in her recipe, & 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 vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt, & pepper. Toss well.
Bake for 25 to 35 mins, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle top with parsley, season to taste, & serve hot.
Angela Pifer, Certified Nutritionist
Seattle Based – I work Nationally through Skype
Categories: Select Recipes
