Ina First Fridays: Roasted Winter Vegetables

I don't mean to rush us into winter with that post title, but this month's Ina First Friday's recipe choices are soups, salads and sides and that's Ina's recipe title!  Besides, it is September and this side is a perfect addition to fall dinners. There's nothing better than roasted veggies, I make them all the time, all year round. But this combo is particularly good...I never cared for parsnips until I tasted them roasted like this. My mother used to throw parsnips in the pot when she made corned beef and cabbage. My sister and I hated them. Boiled parsnips....yuk. Roasted...yum. 

Roasted Winter Vegetables
2002, Barefoot Contessa Family Style

Ingredients:
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Method:
Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, or until all the vegetables are tender and a little caramelized, turning once with a metal spatula.


Sprinkle with parsley, season to taste, and serve hot.

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Ina Fridays participants:

•  Alyce @ More Time at the Table
•   Anna @ Cheese with Noodles
•  Ansh @ Spice Roots
•   Barbara @ Moveable Feasts  
•   Bhavna @ Just a Girl From AAmchi Mumbai..
•   Chaya @  Bizzy Bakes
•   Linda,  @ Tumbleweed Contessa
•   Mary @ The Egg Farm
•   Minnie @ The Lady 8 Home
•   Mireya @ My Healthy Eating Habits
•   Patti @ Comfy Cuisine
•   Peggy@ Pantry Revisited
•   Rocky Mountain Woman @ Rocky Mountain Woman
•   Veronica@ My Catholic Kitchen
• Linda @ There and Back Again
• Roz @ La Bella Vita Cucina