ROASTED SQUASH, PARSNIPS AND POTATOES

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Roasted Squash, Parsnips and Potatoes image

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

1 butternut squash, peeled, halved and seeded (about 2 pounds)
4 large parsnips, peeled (about 1 pound)
4 large Yukon gold potatoes (about 2 pounds)
1 medium red onion
1 head garlic, cloves separated and peeled
2 tablespoons extra-virgin olive oil, plus more for the pan
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

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.

Hamza mehar
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Delicious!


Naruto Dai
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This recipe is easy to follow and the results are delicious. I will definitely be making this dish again.


saif zaman
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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
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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
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I made this recipe for a potluck and it was a big hit. Everyone loved the roasted vegetables.


Victor Qwilleran
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This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted squash and parsnips.


Mina Jan
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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
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These roasted vegetables are a great side dish for any meal. They're healthy, delicious, and easy to make.


Ali waris Ali waris
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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
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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
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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.