Oven-Roasted Root Vegetables
Prep Time
20 min
Cook Time
45 minutes to 1 hour
Servings
4 servings (8 cups)
Ingredients
- 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
- 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
- 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
- 1 medium red onion
- 2 large parsnips (about 8 ounces)
- 1 head garlic, cloves separated, and peeled (about 16)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
Directions
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces.
- Cut the onions through the base core to keep some of the layers in chunky pieces.
- Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil.
- Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting.
- Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Notes
Some very large parsnips have a pithy core, which should be trimmed before cooking.
