Roasted Winter Veggies

Name: Roasted Winter Veggies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 lb carrot, peeled; 1 lb parsnip, peeled; 1 large sweet potato, peeled; 1 small butternut squash, peeled and seeded (about 2 pounds); 1 large red onion, sliced 1/2 inch thick; 3 tablespoons olive oil; 1 1/2 teaspoons salt; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper (or to taste); 2 tablespoons chopped flat leaf parsley

Submitted by BennyMade

"Simple and very good for a side dish."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 8

ingredients

1 lb carrot, peeled
1 lb parsnip, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
1 large red onion, sliced 1/2 inch thick
3 tablespoons olive oil
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon black pepper (or to taste)
2 tablespoons chopped flat leaf parsley

directions

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, garlic powder salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.