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Recipes :: Side Dishes :: Roasted Squash and Root Vegetables
Roasted Squash and Root Vegetables
—by Deanna Ibbitson
- 1 small winter squash (or 1 lb — any variety), peeled and chopped
- 4 carrots, peeled and chopped
- 3 medium sized potatoes, chopped
- 3 beets, peeled and chopped
- 2 parsnips, peeled and chopped
- 6 cloves garlic, peeled and halved
- 4 shallots, halved, or one small onion, chopped in large pieces
- 2 tbsp olive or vegetable oil
- 1 tbsp rosemary
- 1/2 tsp each salt and pepper
Directions:
Place all vegetables in a bowl. Vegetables should be chopped into one-inch (2.5 cm) pieces. Toss with oil, rosemary, salt and pepper. Place on a large rimmed baking sheet. Roast in a 400°F oven until tender and browned (about one hour). Stir once or twice during cooking.