Roasted Vegetables

If roasting vegetables is wrong than boy oh boy I don’t want to be right. Root vegetables get sweet like candy when you toss ’em in a pan for a few minutes in a hot-hot-hot oven. Some might argue that fruit is mother nature’s candy; however, I think this dish gives your standard bowl of strawberries a run for their money… assuming they have money.

Roasted Vegetables
Source: Barefoot Contessa Family Style

1lb carrots, peeled
1lb parsnips, peeled
1 large sweet potato, peeled
1 butternut squash, seeded and peeled
1/2tsp salt
1/2tsp pepper
olive oil

Preheat oven to 425. Cut all vegetables into 1 to 1.5″ pieces. Toss in olive oil and a sprinkle of pepper/salt. Spread onto 2 baking sheets. Roast for 35 minutes. Serves about 8 people.

Hey And! Now I have like a billion pounds of these delicious roasted vegetables. What should I do with the leftovers?

Well, I didn’t try it yet, but according to the one-and-only Ina Garten, one can very easily throw these vegetables in a food processor and puree them. Then heat on the stove with a few cups of your favorite vegetable broth. Season with salt and pepper. Congrats, you just made a roasted vegetable pureed soup.

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