Roasted Winter Vegetables

{Recipe from Ina Garten’s Barefoot Contessa Family Style cookbook}

Serves 8


  • 1 lb. carrots, peeled
  • 1 lb. parsnips, peeled
  • 1 large sweet potato, peeled
  • 1 small butternut squash (approximately 2 lbs.) peeled and seeded
  • 3 T olive oil
  • 1 ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 T chopped fresh flat-leaf parsley

TIP: Peeling and cutting a butternut squash is easier if you first bake it for 15 minutes in a 350 degree oven. Let it cool a bit and then peel and cut.

Preheat oven to 425 degrees.

Step 1
Cut carrots, parsnips, sweet potato and butternut squash into 1 inch cubes.

Step 2
Place the cut vegetables in a single layer on two sheet pans. Drizzle with olive oil, salt, and pepper and toss.

Step 3
Bake 25-35 minutes, until all vegetables are tender. Turn once half-way into cooking time.

Step 4
Sprinkle with parsley and serve.

Watch for our next recipe using Roasted Winter Vegetable leftovers to make a delicious soup!