My favorite way of cooking vegetables is roasting them on a sheet pan in the oven. This roasted winter vegetables dish is a no-brainer. Including the easy-to-do prep work and roasting them, the vegetables are ready in less than an hour. Mostly in oven time. Very little hands-on work, just let the high oven temperature quickly caramelize the vegetables. In the fall, making up my mind which vegetable to include in this dish can be hard.
There are abundant varieties of squashes to choose from: butternut, honeynut, delicata, acorn, kabocha, or spaghetti. The good news is I pick out what looks best to me in the market, take them all home and store them away. Keep them away from the heat in cool dry spots in the pantry or in the garage, squashes could last for months. Ideally, for most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent.
Ina Garten uses carrots, parsnips, sweet potatoes and butternut squash in her recipe. I use all the same vegetables, except substituting purple potatoes for sweet potatoes. On top of that, I added some red onions. Drizzle them with olive oil, salt and pepper. Toss well and bake for 25 to 35 minutes in a 425°F oven. How easy is that?
I like the simplicity of the recipe. You can’t beat the tenderness and the concentrated sweetness of the parsnips and squashes. The carrots may benefit from a little more time in the oven, otherwise it’s a perfect dish I’d repeat over and over while my supply of squashes last.
This post is linked to IHCC where the splendid of autumn hues will be on full display this week.
Roasted Winter VegetablesPrint Recipe
- 1 pound carrots, peeled
- 1 pound parsnip, peeled
- 1 large sweet potatoes, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoon good olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425°F.
Cut the carrots, parsnips, sweet potatoes, and 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 and pepper. Toss well. Bake for 25-35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
Use the leftovers to make roasted vegetables soup.
Adapted from Ina Garten's Barefoot Contessa Family Style