When fall rolls around and you start using your oven more try these parsnips and partners Simply seasoned with rosemary salt and pepper these vegetables speak for themselves
Prep Time
55 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.
Combine parsnips
butternut squash
carrots
sweet potato
onion
olive oil
minced rosemary
salt
and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.
Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender
about 15 minutes.
Transfer to a serving platter and garnish with fresh rosemary sprigs.
Cook's Note:
It's not always easy to cut the vegetables into uniform pieces
when you are using a variety of mixed vegetables
but try cutting them as equal sized as possible
about 1 1/2 to 2 inches each. Larger vegetable pieces may require more roasting time
smaller vegetable pieces may require less roasting time.
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