Name: Roasted Root Vegetables
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 (1-pound) butternut squash, peeled and cut into 2-inch pieces; 8 ounces small new potatoes, halved; 8 ounces beets, peeled and cut into 2-inch pieces; 8 ounces turnips, peeled and cut into 2-inch pieces; 3 carrots, peeled and cut into 2-inch pieces; 3 large shallots, quartered; 1 tablespoon fresh rosemary leaves, chopped; 1 tablespoon olive oil; 2 tablespoons light brown sugar; 1½ teaspoon kosher salt; ½ teaspoon freshly ground pepper; ½ cup chopped fresh parsley leaves

Roasted Root Vegetables

Whether from farmer’s market, the grocery store, or your own backyard, Roasted Root Vegetables make a gorgeous side dish or appetizer. Slightly browned and tender, they’re as soft as snow but way more flavorful! Color your plate with a nutritious array of fresh veggies that bake in half an hour! They’re the perfect accent to a wintery main course.