I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of parsnips, turnips, and other 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.
Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::10
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
Directions
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.