Parsnip Butternut Potato and Brussels Roasted Vegetable Medley

Parsnip Butternut Potato and Brussels Roasted Vegetable Medley

Parsnip Butternut Potato and Brussels Roasted Vegetable Medley 1920 2560 Daryl Duarte

Parsnip butternut potato and Brussels roasted vegetable medley

I admit to being late to the “Parsnip Party” – but now that I have arrived, I intend to make up for the lost time. Parsnips have a fantastic aroma as they roast – and fill the house with a heady, savory announcement of good things to come. Paired with the other three vegetables, you have a perfect balance of flavors with a bit of sweetness from the butternut and bitterness from the Brussels sprouts. This recipe expands easily – you may need several rounds of roasting due to oven space, but they cook quickly, which helps reduce overall kitchen time.


In Approximately equal amounts:

  • Butternut squash
  • Brussels sprouts
  • Baby Yukon Gold Potatoes
  • Parsnips


  • Preheat the oven to 400 degrees.
  • Peel, seed, and dice the butternut squash into ¾” cubes
  • Clean the Brussels sprouts by removing the brown stem and any discolored outer leaves. Cut each sprout in half.
  • Trim both ends from the parsnip, then chop into ¾-inch pieces.
  • Baby Yukon gold potatoes do not need to be peeled, which saves a step. Wash them, dry them, and dice them into ¾” cubes.
  • Combine the prepared vegetables in a large mixing bowl. Generously coat with olive oil, salt, and pepper.
  • Place the seasoned vegetable onto baking sheets lined with parchment. Make sure the vegetables are spaced in a single layer and touch as little as possible, which provides good air circulation around the vegetables, so they roast and brown rather than steam and get mushy.
  • Roast for approximately 15 minutes; remove from the oven and toss gently. If they are browned evenly, then remove them from the oven. If they need more time, put them back in – but only for 4 to 5-minute intervals. You don’t want to overcook or burn. Browed is tasty; burned is not.


You can use Russet potatoes if you can't find baby Yukon gold.  But make sure to wash and peel them first, and then dice. 
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