This quick roasted veggie recipe is a great way to introduce unfamiliar ones (like parsnips) to the more familiar (such as sweet potatoes or butternut squash). Mix up the recipe simply by varying which root veggies you use next time! Rutabagas, carrots, or beets might be nice, too.
- 1 sweet potato
- 1 small butternut squash
- 2 parsnips
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Peel and cube all of the vegetables and transfer to a 9×13-inch baking dish. Drizzle with the oil an sprinkle with the salt.
- Bake at 425 degrees F for 20 minutes, stirring halfway through.