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.
Ingredients
In Approximately equal amounts:
- Butternut squash
- Brussels sprouts
- Baby Yukon Gold Potatoes
- Parsnips
Instructions
- 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.
Notes
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.