1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (appx 2 pounds)
3 tablespoons olive oil
2 teaspoons sea salt
½ teaspoon ground black pepper
2 tablespoon chopped sage
2 tablespoons chopped flat leaf parsley
Preheat oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash into cubes. The key here is to chop the vegetables in a uniform size so they cook evenly.
Place all the cut vegetables in a large bowl and drizzle them with olive oil, salt and pepper. Toss well.
Bake for 15 minutes, then turn the vegetables and add the chopped sage.
Bake for another 10-15 minutes or until all the vegetables are tender and have started to caramelize.
Remove from oven and toss with fresh parsley.
Roasted vegetables can be served with meats, seafood, beans or grains for a delicious meal!
This recipe came from Smarter*Tables – a blog by Elizabeth Siegel and Juliana Kelliher. They send out posts about once a week on nutrition and health with an accompanying recipe. To sign up for their blog go to smartertables.com.