Whether from farmer’s market, the grocery store, or your own backyard, Roasted Root Vegetables make a gorgeous side dish or appetizer. Slightly browned and tender, they’re as soft as snow but way more flavorful! Color your plate with a nutritious array of fresh veggies that bake in half an hour! They’re the perfect accent to a wintery main course.
(1-pound) butternut squash, peeled and cut into 2-inch pieces
ounces small new potatoes, halved
ounces beets, peeled and cut into 2-inch pieces
ounces turnips, peeled and cut into 2-inch pieces
carrots, peeled and cut into 2-inch pieces
large shallots, quartered
tablespoon fresh rosemary leaves, chopped
tablespoon olive oil
tablespoons light brown sugar
teaspoon kosher salt
teaspoon freshly ground pepper
cup chopped fresh parsley leaves
Heat oven to 400°F.
In large bowl, toss together butternut squash, potatoes, beets, turnips, carrots, shallot, rosemary, olive oil, brown sugar, salt and pepper.
Transfer mixture to 2 parchment paper-lined jellyroll pans; spread in single layer. Bake 30 minutes, stirring half way through, until vegetables are tender and slightly browned.
Garnish with chopped fresh parsley leaves, if desired.