Parsnips resemble carrots and can be used in place of them in recipes.
Roasting vegetables brings out their flavor, and even the pickiest eater will enjoy the savory taste of roasted carrots, parsnips and butternut squash. Roasting them does take some time, but the actual active time is not a lot at all, so roasting these vegetables is also an easy way for busy people to enjoy vegetables. Experiment with your favorite herbs and spices to create flavors your family will love. Add this to my Recipe Box.
Instructions
1. Preheat the oven to 400 degrees.
2. Peel the vegetables. Squash, carrots and parsnips all have an outer cover, though the squash's covering is more pronounced than the carrot's and the parsnip's. Peeling the carrot and parsnip, too, though, gets rid of any dirt and impurities, and ensures that the seasonings will soak into the vegetable.
3. Cut up the vegetables. Cutting the vegetables into bite-sized pieces will help them cook evenly. If they are not the same size, some pieces will cook before others, and smaller pieces could burn. If you do choose to leave the vegetables whole, cut the tops and bottoms of the carrots and parsnips. You can either cut your squash into bite-sized chunks, in half or slices. If you slice it in half, slice it lengthwise so that each side is even.
4. Place the vegetables on a baking sheet that is covered with aluminum foil. To prevent the vegetables from sticking to the foil as they cook, spray it with cooking spray. Spread them over the aluminum foil so that no piece is on top of another.
5. Coat the vegetables with oil or cooking spray and spices of your choice.
6. Put the baking sheets in the oven and let them cook for an hour. About halfway through, check on the vegetables and turn them over for even cooking. You can set your oven for a higher temperature, such as 475 degrees, and cook them for less time, but you will need to watch them carefully so that they do not burn. They will only take about 15 to 20 minutes to cook at a higher temperature.
Tags: aluminum foil, carrot parsnip, carrots parsnips, cooking spray, higher temperature, into bite-sized
