Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Yield: Serves 4 to 6
Ingredients: 2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix; 2 medium red or yellow onions, quartered; Extra-virgin olive oil; Kosher salt; Freshly ground black pepper; Handful of fresh parsley, coarsely chopped, for garnish

Sarah CopelandServes 4 to 6Source

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Ingredients

2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix

2 medium red or yellow onions, quartered

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Handful of fresh parsley, coarsely chopped, for garnish

Method

Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.

Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.