There’s nothing quite like the comforting aroma of root vegetables roasting in the oven. This simple dish highlights the natural sweetness of parsnips, carrots, yam, and butternut squash, caramelized to perfection with olive oil, salt, and pepper. A sprinkle of fresh parsley at the end brightens the flavors. It’s a versatile side dish that works as well for a holiday feast as it does for a weeknight dinner, pairing beautifully with roasted meats, poultry, or even served over grains for a hearty vegetarian meal.
INGREDIENTS:
1 pound parsnips, peeled
1 pound carrots, peeled
1 large yam or sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
2 tablespoons flat-leaf parsley, chopped
METHOD:
Set oven to 425°F. Line two baking sheets with parchment for easier cleanup.
Cut carrots, parsnips, yam, and butternut squash into even chunks about 1 to 1 1/4 inches in size. (Uniform pieces ensure even cooking.)
Place vegetables in a large mixing bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
Spread vegetables in a single layer across two baking sheets—avoid crowding so they roast instead of steam. Roast for 25–35 minutes, turning once with a metal spatula about halfway through, until vegetables are golden brown and tender.
Transfer to a serving dish, sprinkle with chopped parsley, and adjust seasoning if needed. Serve hot.
VARIATIONS:
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Toss in red onions or beets for extra depth of flavor and vibrant color.
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Sprinkle with fresh rosemary, thyme, or sage before roasting.
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Drizzle with balsamic glaze, maple syrup, or a squeeze of lemon just before serving.
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Serve over farro, quinoa, or couscous and top with crumbled feta or goat cheese for a hearty vegetarian main.
YIELD: About 6 servings
