Preheat the pans to get a gorgeous finish on these roasted veggies with parsley and chives.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6-8 |
Ingredients
- 1 butternut squash, peeled, halved and seeded (about 2 pounds)
- 4 large parsnips, peeled (about 1 pound)
- 4 large Yukon gold potatoes (about 2 pounds)
- 1 medium red onion
- 1 head garlic, cloves separated and peeled
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
Instructions
- Position oven racks in the upper and lower third of the oven, put 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into evenly sized 1 1/2-inch chunks. Cut out the core of the parsnips if they are tough and woody. Toss all the vegetables with the garlic, oil, 1 1/2 teaspoons salt and a generous grinding of pepper in a large bowl.
- Carefully remove the hot baking sheets from the oven and drizzle with oil. Divide the vegetables evenly between the 2 pans and spread into a single layer. Roast the vegetables until tender and golden brown, stirring occasionally, 45 minutes to 1 hour. Toss with the parsley and chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 256 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 958 mg |
| Serving Size | 1 of 6 servings |
| Calories | 256 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 958 mg |