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Oven Roasted Vegetables

1 onion, peeled and cut into wedges
2 parsnips, peeled
2 carrots, peeled
1 Yukon gold or red potato, scrubbed
1 sweet potato, peeled
1 butternut squash or turnip, peeled
5 cloves garlic, crushed
1/3 cup olive oil
salt & fresh ground pepper to taste

Preheat oven to 350?F. Cut parsnips and carrots on the diagonal into 1/4 inch slices. Cut potato and sweet potato into 1/4 inch slices. Cut squash or turnip into 1/2 inch slices.

Place all vegetables and garlic in a large roasting pan. Add olive oil. Season with salt and pepper. Toss well. Cover with a lid or foil.

Bake 30 minutes. Uncover and bake, stirring occasionally, for an other 30 to 40 minutes or until vegetables are tender, golden brown and still slightly crispy.

Serves 6


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