Photo Credit
Becky Luigart-Stayner
Yield
Makes 6 servings.
Category
Course
Preparation Method
Sources
Roasting your vegetables adds a wonderful depth of flavor and texture. Hearty root vegetables are especially phenomenal when roasted. All you really need is olive oil and seasoning and voila!
Read our blog for tips on how to make this recipe.
This recipe is from the Eats cookbook, which you can find in our online store.
Ingredients
1 pound small red-skinned potatoes, quartered, or whole creamer potatoes
2 cups peeled butternut squash, cut into 1/2-inch dice
2 large carrots, peeled and cut into 1/2-inch-thick diagonal slices
2 parsnips, peeled and cut into 1/2-inch-thick diagonal slices
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
2 to 3 cups packed kale, rinsed and chopped
Instructions
Preheat the oven to 450°F. Lightly oil two large, rimmed baking sheets.
Combine the vegetables (except kale), olive oil, rosemary, garlic, salt, and pepper, in a large bowl and toss by hand to coat.
Spread the mixture evenly onto the baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, add the kale and stir the vegetables with a spatula and return to the oven, switching the rack position of the sheets. Bake for 15 minutes more, or until the vegetables are tender and browned.
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This recipe sounds absolutely delicious and so healthy! I'm wondering if you would consider adding the nutritional content to your recipes in the future. This addition would be very helpful.
Appreciatively, Sharon
Hi Sharon, We agree but many of our recipes are reader-submitted and we're too tiny a company to hire a nutritionist. Call us old-fashioned but our best advice is stick to fresh vegetables and fruits and avoid processed foods or anything that your doctor advises you stay away from! Sincerely, the OFA editors
This is one of my favorites from Readers' Best Recipes! The veggies all complement each other really nicely, but you should add the kale about 15-20 minutes before veggies are done instead of at the beginning or it burns at such a high oven temp.
That's an excellent tip, Stacey. We have incorporated it into the recipe. Glad to hear you enjoy this recipe so much.
I love roasted veggies. In my experience, 1/2 inch dice is too small for the butternut squash, because it cooks faster than the other veggies. Also, I didn't have any kale. My big tip is to leave the garlic cloves whole. I use the biggest ones I have and just peel them and toss them in with the rest. They come out so yummy!
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