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14Ingredients
65Minutes
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Description
If you're looking for an easy, healthy side dish that scores high points for flavor and feeds a crowd, look no further. Roasting intensifies the natural sweetness of the medley of butternut squash, shallots, parsnips, and sweet potatoes. Smoked paprika (available in the spice aisle of most grocery stores) adds just the right earthy twist. The vegetables reheat well if you want to make them a day ahead. The recipe is a Yummly original created by David Bonom.
Ingredients
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Directions
- Place oven racks in lower third and upper third of oven.
- Preheat oven to 425°F.
- Coat 2 sheet pans with cooking spray or olive oil.
Reviews(9)
Bruce a month ago
Try this recipe! Both we and our dinner guests loved it. It also makes your home smell great! I added one small bunch of leeks and a small bag of heirloom snack-sized carrots, and then split the entire batch of chopped veggies for a 2nd set of roasting (again the night after). All this to say I think the spice and olive oil amounts should be doubled for the full load of chopped vegetables called for by the recipe. Finally, you reallly do need the proper peeling tool for the butternut squash.
Beaulieu a year ago
so good! I'm making again for dinner tonight. made this at Thanksgiving and everyone loved it!
Olga Gause a year ago
This ended up being really bad!!! Thank god I made sweet potato mash also.... Happy thanksgiving all!