Roasted Winter Vegetables

Total Time
20 mins
35 mins

Courtesy of Barefoot Contessa

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  1. Preheat the oven to 425 degrees F.
  2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch 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.
  4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  5. Sprinkle with parsley, season to taste, and serve hot.
Most Helpful

5 5

Great side dish recipe for fall. My family loved it, with the exception of the parsnip. That was not well had a weird sour taste. Mine cooked longer than stated and the carrots took longer than the other veggies. I would suggest cutting them smaller. My girls ages 3 and 6 loved them....bonus!

5 5

I made this to go with a salmon dish and it was wonderful. Smashed up a little of the leftovers and pan fried like hashbrowns with breakfast the next morning. Delicious both times. I did add mushrooms half way through the cooking and cooked about an hour.

5 5

Roasted vegetables are always a good choice. The Barefoot Contessa's recipes are always a good choice! This is a very yummy way to serve vegetables. They are good enough to get those non-veggie eaters changing their tune. Thanks for posting this recipe.