Roasted Vegetables

Roasted veggies are one of my favorite side dishes. Whether you are roasting one vegetable or many, this dish is super easy, healthy, and delicious. 

With this version, I am using fresh organic carrots, parsnips, baby red potatoes and a small butternut squash. If you haven't ever had parsnips, just leave them out. If you feel daring, try them! Parsnips taste a little like carrots, however, they are sweeter when cooked. My husband doesn't like parsnips, so I end up eating all of them.

Peel the carrots and the parsnips. Wash all veggies. 

Slice carrots and parsnips into 1 inch sections. Quarter potatoes. 

To prepare the squash, first cut off ends. 

Cut squash in half (or near top of neck.) 

Slice head in half.

Scoop out seeds.

With the squash standing up as shown, slice off skin from the top down. (This technique can also be used to peel melons & pineapples.) Dice squash into 1 inch pieces. 

Place all veggies in a roasting pan, casserole dish or large cookie sheet (with sides.) Drizzle with olive oil. Season generously with kosher salt and fresh ground pepper. Toss. 

Roast at 400 degrees for 45-50 minutes, or until carrots are fork tender.