Vegetables: Baked Winter Vegetables Recipe

Posted on Thursday, March 18th, 2010
Written by: Angela, Nutritionist


1 lb carrots, peeled .

1 lb potatoes, peeled*** .

1 1/2 tsps kosher salt .

3 tbsps olive oil .

1/2 tsp fresh ground black pepper .

2 tbsps sliced fresh flat-leaf parsley .

1 (2 lb) butternut squash, peeled & seeded .

1 large sweet potato, peeled


Preheat oven to 425F degrees.

Cut the carrots, sweet potato, use parsnips if you prefer), parsnips (***I sub potato for 1 lb of parsnips–which is what Ina originally calls for in her recipe, & 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 two sheet pans. Drizzle them with olive oil, salt, & pepper. Toss well.

Bake for 25 to 35 mins, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle top with parsley, season to taste, & serve hot.

Angela Pifer, Certified Nutritionist

Seattle Based – I work Nationally through Skype

Categories: Select Recipes

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