OVEN-ROASTED VEGETABLES

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Oven-Roasted Vegetables image

As soon as the chilly weather arrives and the foliage begins to change, I yearn for harvest suppers and hot meals. The first thing I make is a beef stew, after Labor Day, and then I think of biscuits and homemade pies, and then the root vegetables. We enjoy a small roasted turkey, usually the Hotel Style, which cooks quickly and...

Provided by Beth M.

Categories     Other Side Dishes

Time 1h10m

Number Of Ingredients 7

4-8 medium potatoes, peeled, halved and quartered.
1 lb medium carrots, peeled,halved and cut into two inch lengths
6-8 small / medium onions, peeled.
2-3 Tbsp olive oil
salt and freshly ground black pepper, as desired
1 medium butternut squash, peeled, split and cut into 8 servings.
1 lb parsnips, peeled, halved and in 2 inch lengths.

Steps:

  • 1. Preheat the oven to 400 degrees, add Olive oil to baking pan.
  • 2. Place carrots, potatoes, squash, onions in baking pan. Sprinkle with olive oil, salt and pepper. Cover with foil and bake 30 minutes. Uncover, stir, and return to oven uncovered for 30 minutes.

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