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Butternut squash carrots sweet potato rutabaga parsnips turnips roasted crisp.

Seans Mommy's Roasted Root Vegetables

Butternut squash carrots sweet potato rutabaga parsnips turnips roasted crisp.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lb butternut squash 1-inch chunks
  • ¾ lb carrots 1-inch chunks
  • ¾ lb sweet potatoes 1-inch chunks
  • ½ lb rutabaga 1-inch chunks
  • ½ lb parsnips 1-inch chunks
  • ½ lb turnips 1-inch chunks
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper

Equipment

  • Chef’s knife
  • Cutting board
  • Mixing bowl
  • Nordic Ware half-sheet (Oven)
  • Tongs
  • Measuring spoons

Method
 

  1. Peel butternut squash carrots sweet potatoes rutabaga parsnips turnips chef's knife cutting board. 1-inch chunks all even sizes. Mixing bowl dump rainbow family mix.
  2. Drizzle ¼ cup olive oil bowl. Sprinkle 1 tsp salt ½ tsp pepper spoons. Hands toss coat shiny 30 seconds roots glisten mommy style.
  3. Preheat oven 425°F. Parchment Nordic Ware half-sheet. Spread chunks no overlap tongs rutabaga center. Roast 20 minutes shake mitts. 20 minutes charred edges.
  4. Mitts pull sheet. Toss tongs even shine. Plate hot steaming colors.

Notes

1-inch uniform done together. Single layer crisps. Shake midway even char. Rutabaga thick peel.