Preheat the pans to get a gorgeous finish on these roasted veggies with parsley and chives.
Provided by Food Network Kitchen
Time 1h10m
Yield 6-8
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower third of the oven, put 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into evenly sized 1 1/2-inch chunks. Cut out the core of the parsnips if they are tough and woody. Toss all the vegetables with the garlic, oil, 1 1/2 teaspoons salt and a generous grinding of pepper in a large bowl.
- Carefully remove the hot baking sheets from the oven and drizzle with oil. Divide the vegetables evenly between the 2 pans and spread into a single layer. Roast the vegetables until tender and golden brown, stirring occasionally, 45 minutes to 1 hour. Toss with the parsley and chives.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hamza mehar
[email protected]Delicious!
Naruto Dai
[email protected]This recipe is easy to follow and the results are delicious. I will definitely be making this dish again.
saif zaman
[email protected]I'm not a fan of roasted vegetables, but I tried this recipe and I was pleasantly surprised. The vegetables were roasted to perfection and had a wonderful flavor.
Nevaeh Bennett
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover squash and parsnips and I didn't know what to do with them. I found this recipe and it was perfect.
Jorjha Hill
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved the roasted vegetables.
Victor Qwilleran
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted squash and parsnips.
Mina Jan
[email protected]I'm not a big fan of parsnips, but I loved them in this recipe. They were roasted to perfection and had a slightly sweet flavor.
Mi Mo
[email protected]These roasted vegetables are a great side dish for any meal. They're healthy, delicious, and easy to make.
Ali waris Ali waris
[email protected]I love how versatile this recipe is. I've made it with different types of squash and parsnips and it always turns out great. It's also a great way to use up leftover vegetables.
Aanand mehra mehra
[email protected]This recipe is easy to follow and the results are delicious. The vegetables are roasted to a perfect golden brown and have a slightly caramelized flavor. I served them with a simple herb butter and they were a hit!
Dashrath Chaudhary
[email protected]These roasted vegetables were a hit with my family! The squash, parsnips, and potatoes were all cooked to perfection and had a wonderful flavor. I will definitely be making this dish again.