Oven-Roasted Root Vegetables

By February 19, 2020Recipes

Oven-Roasted Root Vegetables
Prep Time: 20 min
Cook Time: 45 min
Yields: 4 servings (8 cups total)

1 large butternut squash, (1.5 to 2 lbs.) halved, seeded and peeled
3 large Yukon gold potatoes (1.5 lbs.), scrubbed
1 bunch medium beets, (about 1.5 lbs.), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 oz.)
1 head garlic, cloves separated and peeled (about 16)
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 tsp. kosher salt
Freshly ground black pepper

1. Place 2 baking sheets in the oven and preheat to 425 degrees F.
2. Cut all the vegetables into 1.5-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.
3. Carefully remove the heated baking sheets from the oven, then 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. Then roast the vegetables until tender and golden brown (stirring occasionally) for about 45 minutes to 1 hour.

Cook’s Note
Some very large parsnips have a pithy core which should be trimmed before cooking.

Nutrition Facts
Amount per 2 cup serving
Calories – 395

Total Fat – 13g
Saturated Fat – 2g
Monounsaturated Fat – 8g
Polyunsaturated Fat – 2g
Trans Fat – 0g
Cholesterol – 0mg
Sodium – 524mg
Potassium – 1738mg
Total Carbohydrate – 77g
Dietary Fiber – 12g
Sugars – 16g
Protein – 7g
Vitamin A – 482%
Vitamin C – 140%
Calcium – 18%
Iron – 29%