Roasted Winter Veggies

Happy New Year! I hope your holidays were joyous and filled with alpha-gal friendly food. Since all the sweets that are abundant at this time of year generally do NOT contain any red meat, my boys were thrilled to have their fill of desserts!

I wasn’t able to post much during the fun and chaos of the season, but we are in a new year and I am ready to get back on track. Let’s start with my very favorite roasted vegetable recipe from Ina Garten’s Barefoot Contessa Family Style. It is colorful, delicious, and goes with just about anything else you are serving. It makes LOTS, but don’t worry, we’re making soup with the leftovers in the next post!

Roasted Winter Veggies

1  pound carrots, peeled and cut into 1 inch cubes

1  pound parsnips, peeled and cut into 1 inch cubes

1  large sweet potato, peeled and cut into 1 inch cubes

1  small butternut squash, peeled, seeded, and cut into 1 inch cubes

3  tablespoons olive oil

1  1/2 teaspoons salt

1/2  teaspoons pepper

2  tablespoons chopped fresh parsley, if desired (I never remember to add this and never miss it!)

 

Preheat oven to 425 degrees.

In a large bowl, toss all the cut vegetables with the olive oil, salt, and pepper. Spread in a single layer on 2 cookie sheets. Bake for 25-35 minutes, turning once, until all vegetables are at the desired tenderness. Sprinkle with parsley if desired and serve immediately.

 

Adapted from Barefoot Contessa Family Style, 2002.

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3 thoughts on “Roasted Winter Veggies

  1. I also love a combination of shaved or thinly slice fennel, beets and onions roasted. Different flavors, and different nutrition!

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