Roasted Parsnips and Butternut Squash

Roasted Parsnips and Butternut Squash
Photo by Romulo Yanes


  • 1 tablespoon fresh flat-leaf parsley
  • 1 ¼ pounds parsnips
  • ¼ teaspoon salt
  • 1 ¼ pounds butternut squash
  • 1 garlic clove
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon black pepper
  • + 1 more ingredients
    • 12 Kalamata olives

Put oven rack in upper third of oven and preheat oven to 475°F. Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepp...

View full recipe at Epicurious


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