Description
I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Ingredients
- 1 butternut squash – peeled, seeded and cut into 1-inch dice
- 3 carrots, cut into 1 inch pieces
- 1 large sweet potato, cut into 1-inch cubes
- 1 rutabaga, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cubed
- 3 turnips, peeled and cut into 1-inch dice
- ΒΌ cup extra virgin olive oil
- kosher salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place butternut squash
- carrots
- sweet potato
- rutabaga
- parsnips
- and turnips into a large mixing bowl. Drizzle with olive oil
- and toss to coat. Season to taste with kosher salt and pepper: place vegetables into a deep roasting pan.
- Roast in the preheated oven until vegetables are tender and golden brown around the edges
- about 45 minutes
- stirring once during roasting to ensure even cooking.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 10