Roasted winter vegetables

  • 500g carrots, peeled
  • 500g parsnips, peeled
  • 1 large sweet potato, peeled
  • 1 small butternut squash, peeled and seeded
  • 3 tbsps good olive oil
  • 1 1/2 tsps salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsps chopped fresh flat leaf parsley
1) Preheat the oven to 210°C/gas mark 7.

2) Cut the carrots, parsnips, sweet potato, and butternut squash in 2-3cm cubes. All the vegetables will shrink while baking, so don't cut them too small.

3) Place all the cut vegetables in a single layer on 2 baking sheets. drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

4) Sprinkle with parsley, season to taste, and serve hot.

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