If youre looking for an easy, healthy side dish that scores high points for look and feeds a crowd, declare 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 competently if you nonappearance to make them a day ahead. The recipe is a Yummly original created by [David Bonom](https://www.yummly.com/dish/author/David-Bonom).

The ingredient of Smoky Roasted End Vegetables

  • nonstick cooking spray or olive oil
  • 2 pounds butternut squash large
  • 1 1 2 pounds parsnips
  • 2 pounds sweet potatoes
  • 10 shallots large
  • 1 4 cup olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon auditorium showground cumin
  • 1 2 teaspoon dome cinnamon
  • 1 teaspoon salt for vegetables
  • 1 2 teaspoon black pepper for vegetables
  • 1 4 cup flat leaf parsley chopped
  • salt optional to taste
  • black pepper optional to taste

The Instruction of smoky roasted end vegetables

  • place oven racks in lower third and upper third of oven
  • preheat oven to 425u00b0f
  • coat 2 sheet pans with cooking spray or olive oil
  • peel butternut squash and halve lengthwise scoop out seeds with a spoon cut squash crosswise into 1 2 inch thick slices peel parsnips halve lengthwise and cut into 1 inch thick slices peel sweet potatoes and cut into 3 4 inch chunks peel shallots and halve lengthwise through the root end
  • combine oil paprika cumin cinnamon salt and pepper in a large bowl add vegetables and toss well divide vegetables evenly between sheet pans
  • place 1 sheet pan in upper third of oven and the other in lower third roast vegetables 20 minutes stir vegetables and swap pan positions
  • continue roasting until vegetables are tender and lightly browned in spots 15 20 minutes
  • check to see that vegetables are done remove from oven or add time as needed
  • scatter parsley over vegetables and gently turn to combine season to taste with more salt and pepper if you like transfer to a bowl and serve

Nutritions of Smoky Roasted End Vegetables

@type: nutritioninformation
@type: 300 calories
@type: 53 grams
@type: 9 grams
@type: 10 grams
@type: 5 grams
@type: 1 grams
@type: 300 milligrams
@type: 14 grams

Smoky Roasted End Vegetables


If youre looking for an easy, healthy side dish that scores high points for look and feeds a crowd, declare 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 competently if you nonappearance to make them a day ahead. The recipe is a Yummly original created by [David Bonom](https://www.yummly.com/dish/author/David-Bonom).

The ingredient of Smoky Roasted End Vegetables

  • nonstick cooking spray or olive oil
  • 2 pounds butternut squash large
  • 1 1 2 pounds parsnips
  • 2 pounds sweet potatoes
  • 10 shallots large
  • 1 4 cup olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon auditorium showground cumin
  • 1 2 teaspoon dome cinnamon
  • 1 teaspoon salt for vegetables
  • 1 2 teaspoon black pepper for vegetables
  • 1 4 cup flat leaf parsley chopped
  • salt optional to taste
  • black pepper optional to taste

The Instruction of smoky roasted end vegetables

  • place oven racks in lower third and upper third of oven
  • preheat oven to 425u00b0f
  • coat 2 sheet pans with cooking spray or olive oil
  • peel butternut squash and halve lengthwise scoop out seeds with a spoon cut squash crosswise into 1 2 inch thick slices peel parsnips halve lengthwise and cut into 1 inch thick slices peel sweet potatoes and cut into 3 4 inch chunks peel shallots and halve lengthwise through the root end
  • combine oil paprika cumin cinnamon salt and pepper in a large bowl add vegetables and toss well divide vegetables evenly between sheet pans
  • place 1 sheet pan in upper third of oven and the other in lower third roast vegetables 20 minutes stir vegetables and swap pan positions
  • continue roasting until vegetables are tender and lightly browned in spots 15 20 minutes
  • check to see that vegetables are done remove from oven or add time as needed
  • scatter parsley over vegetables and gently turn to combine season to taste with more salt and pepper if you like transfer to a bowl and serve

Nutritions of Smoky Roasted End Vegetables

@type: nutritioninformation
@type: 300 calories
@type: 53 grams
@type: 9 grams
@type: 10 grams
@type: 5 grams
@type: 1 grams
@type: 300 milligrams
@type: 14 grams

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