Tuesday, March 23, 2010

Roasted Winter Vegetables

Maybe this is old news, but I just recently discovered how delicious carrots, parsnips, potatoes, yams, and butternut squash are cut up and roasted in olive oil and salt and pepper.  You can cook them in any combination (carrots and parsnips are delicious together), just make sure the veggies are cut in similar sizes so they will cook at the same speed.  My picture features potatoes and sweet potatoes, so I've included the recipe for that, but whatever you have on hand will be delicious.

2 sweet potatoes, peeled and cut in 11/2 in cubes
2 baking potatoes, peeled and cut in 1 1/2 in cubes
3 tablespoons olive oil
1/2 tbsp kosher salt (or to taste)
1 1/2 tsp freshly ground black pepper

Preheat oven to 425 degrees.

Prepare your vegetables, minding that they will shrink while cooking, so don't make the pieces too small.  Place the cut pieces on a sheet pan.  Add the olive oil, salt, and pepper and toss well.

Roast for about 25-35 minutes, depending on the size of your vegetables (1 1/2 in cubes usually take 25 min), and turning once half way until golden and crisp.  Serve hot.


  1. Thanks for posting this. I only discovered parsnips this past winter and I have become a big fan ever since. I am glad to see I am not alone.

  2. Even better roasted in chicken fat... yum. Remind me to give you a recipe from epicurious that my mom made while she was here, with chicken thighs and roasted potatoes + carrots.

  3. Oh yes, parsnips are so good. Barefoot Contessa has quite a few recipes with parsnips that are pretty tasty. Also, Eliese, chicken fat? You're hilarious. But I am assuming you're serious so I am curious to try it.