Roasted Veg Soup | Just A Pinch Recipes
Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.justapinch.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Mixing bowl
- Pot
- Ladle
- Serving bowl
Ingredients
- 1 lb - carrots peeled
- 1 lb - parsnips
- 1 lb - sweet potatoes
- 1 butternut squash peeled and seeded
- 3 T - olive oil
- 1 tsp - black pepper
- 2 T - parsley chopped
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Carrot Soup
alstedefarms.com
Roasted Carrot Soup | Just A Pinch Recipes
justapinch.com
Roasted Carrot Coconut Curry Soup | Just A Pinch Recipes
justapinch.com
Roasted Root Vegetable Soup
alstedefarms.com
Roasted Vegetable Soup | Recipe Cart
getrecipecart.com
ROASTED VEGETABLE STOCK | Just A Pinch Recipes
justapinch.com
Roasted Tomato Soup | Just A Pinch Recipes
justapinch.com
Roasted Potatoes, Parsnips, and Carrots
nutritionforme.org