My sister made these vegetables for her friend’s baby shower and they were delicious. They are really easy to make and super healthy. It’s amazing how heat can transform a vegetable, because raw these vegetables are not all that interesting. She found this recipe on Food.com. I just simplified it a little more. You can use parsley too if you want to.
-1 lb carrot, peeled and chopped (I did roughly 5 carrots)
-1 lb parsnip, peeled and chopped (same as carrot). First time I used parsnip…
-1 large sweet potato, cubed (keep the skin on for more nutrients)
-1 small butternut squash, peeled and seeded (I had to watch a youtube video on how to do this, it’s really easy once you see it done).
-3 T olive oil
-1.5 tsp salt
-1/2 tsp black pepper
Preheat the oven to 425 degrees. All your ingredients should be cubed so that they are a little over an inch size-wise. The heat will cause them to shrivel a little so they should be pretty big (plus it will save you time!). Place all the vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil and sprinkle on your salt and pepper. Toss well so the veggies are fairly evenly coated. Bake for 25-35 minutes and turn once with a metal spatula. I actually had to turn my oven down a smidgeon because it was just too hot. I was definitely closer to the 25 minute mark, but I’m sure it depends on your oven.