Roasted Winter Vegetables
This method works well for any root vegetable, including turnips, rutabagas, and beets.
INGREDIENTS | YIELDS 6 cups
- 1 large sweet potato
- 1 small butternut squash
- 2 medium parsnips
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat oven to 425°F.
Peel all vegetables and cut into chunks. (Remove seeds from squash before cutting.)
Toss in olive oil and salt and pepper, if using.
Spread in a single layer on a cookie sheet.
Bake until tender and sweet, approximately 20 minutes.