ROASTED SQUASH, PARSNIPS AND POTATOES
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.
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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.