Sean's Mommy's Roasted Root Vegetables

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.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 210 Calories

Ingredients

• ¼ cup extra virgin olive oil
• 3 carrots, cut into 1 inch pieces
• kosher salt and pepper to taste
• 3 parsnips, peeled and cubed
• 1 butternut squash - peeled, seeded and cut into 1-inch dice
• 1 large sweet potato, cut into 1-inch cubes
• 1 rutabaga, peeled and cut into 1-inch pieces
• 3 turnips, peeled and cut into 1-inch dice

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 3

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.