Roasted Root Vegetables

Most people are intimidated by how to prepare root vegetables, but this is a wonderfully delicious recipe. It will warm you up on any cold day!

Delicious roasted parsnips, potatoes and butternut squash

                         

                                                           

Ingredients:

3 red creamer potatoes

1 large parsnip

1/3 of a butternut squash

1/3 cup chicken or vegetable broth

1 T Italian seasoning

3 T olive oil

2 T small cubes of butter

salt and pepper

The vegetables before being roasted

1. Preheat oven to 400 degrees F
2. After cutting the vegetables (I cut them into straws), place them in a roasting pan.
3. Pour the olive oil over the vegetables and mix it up.
4. Now mix the broth and herbs into the vegetables. 
5. NOTE: you can wait to add the butter and herbs until after roasting, but I find the flavor is truly enhanced when baked WITH the herbs.
6. Bake for roughly 40-45 min, or until tender when pressed with a fork.

The Final Product!!

I hope you enjoyed this recipe. You can substitute any of these root vegetables for others if you wish. As always, feel free to post any suggestions or comments! 


Merry Cooking!!



AND NOW... introducing my SOUS CHEF, Sir Wrigley:

...sleeping on the job.

Why the deer in the headlights??

Sigh...man's best friend...