Roasted Root Vegetables

These are all my favorite vegetables thrown into one pan. It makes a delicious side dish with chicken or beef, especially.

  • 1 large sweet potato, peeled
  • 1/2 pound sunchokes (Jerusalem artichokes), scrubbed and unpeeled
  • 1/2 pound pre-cut butternut squash chunks
  • 1/2 pound parsnips (about 4), peeled
  • 1/2 pound carrots (about 4 large), scrubbed and unpeeled
  • 4 small shallots, trimmed
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • Fresh lemon juice
  • Fresh parsley, chopped
  • Sea salt

  • Preheat oven to 400 degrees F.
  • Cut vegetables into reasonably uniform 1-inch chunks. Spread cut vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, then sprinkle with the salt and white pepper. Toss with a metal spatula to distribute the oil and seasonings evenly.
  • Roast vegetables on the middle rack of the oven for 15 minutes. Turn vegetables gently with a spatula, then roast for another 15-20 minutes until lightly browned and tender, but still firm. Remove vegetables from oven. Squeeze fresh lemon juice onto vegetables, then sprinkle with fresh parsley and a touch of sea salt. Serve hot or at room temperature.
  • Quick Tips
  • 1. The major work here is in preparing the vegetables. Use pre-cut butternut squash when possible.
  • 2. I have this geeky kitchen fantasy that it’s possible to make a yummy soup out of the leftovers. I tried this and what I came up with was inedible. I think I used too much liquid because my soup was not thick and creamy like I imagined. More like thin and watery. Ugh. I’m going to try again next time I make this and if I have success, I’ll post the perfected recipe here. In the meantime, if you figure it out first then please post a comment below and tell me, dear reader, how you did it.

Preparation time: 30 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

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