Roasted Root Vegetables - Edible Santa Barbara and Wine Country

Name: Roasted Root Vegetables - Edible Santa Barbara and Wine Country
Ingredients: 3 large parsnips (peeled, quartered and then cut into 3-inchlong strip); 1 butternut squash (halved, peeled, seeded and cut into pieces the size of the parsnip strips); 2-3 pounds carrots (peeled, quartered and then and cut in half); 2-3 red onions (peeled and cut into eighths); 10-12 shallots (peeled and cut into quarters); 2-inch piece ginger (peeled and roughly chopped); Olive oil; 1 tablespoon herbes de Provence; 5-6 sprigs thyme; 1 teaspoon Coarse sea salt; Freshly ground black pepper

ediblesantabarbara.com

Roast parsnips, carrots, and butternut squash with herbes de Provence and thyme for a flavorful, nutrient-rich winter side dish.

View Original

Share this recipe:

Ingredients

3 large parsnips (peeled, quartered and then cut into 3-inchlong strip)
1 butternut squash (halved, peeled, seeded and cut into pieces the size of the parsnip strips)
2-3 pounds carrots (peeled, quartered and then and cut in half)
2-3 red onions (peeled and cut into eighths)
10-12 shallots (peeled and cut into quarters)
2-inch piece ginger (peeled and roughly chopped)
Olive oil
1 tablespoon herbes de Provence
5-6 sprigs thyme
1 teaspoon Coarse sea salt
Freshly ground black pepper