Roasted Sweet Potato, Delicata Squash, and Parsnip Recipe
Roasted veggies are one of my favorite ways to bring out the variety of flavors in many different vegetables. It’s one that my mother (now passed) would make all the time, and she showed me how to make it. This one is a variation of another one of my roast veggies.
For the sweet potatoes: Wash and peel the sweet potato. Cut in half longways. Then, cut them into ½ inch pieces. Set aside.
For the Delicata Squash: Wash the squash. Then, cut longways in half. Remove the seeds from the inside. Cut the squashes into ½ inch slices. Set aside.
For the parsnip: Wash and peel the turnips. Then, cut them longways into half-moons. And cut them into ½ inch pieces. Set aside.
For the Onion: Chop the onion into pieces. Set aside.
Place the sweet potatoes, parsnip, delicata squash, and onion in a large bowl. Add the olive oil. Stir the cinnamon, nutmeg, cloves, salt, and pepper together. Then sprinkle on top and stir.
Cover with plastic wrap and let sit for a few hours. This helps the flavors adhere to the vegetables.
On two baking sheets, spread out the vegetable so they will crisp up. The more space around the vegetable, the more it will be likely to get roasted and brown.
Add the baking sheets to the preheated oven. Bake for 15-20 minutes and check it. Turn over the vegetables and add another 7-10 minutes until the vegetables are brown.
Here is the finished dish. Great for side recipes for holidays or during the week meal.
Here is another image of the dish.
Roasted Sweet Potato, Delicata Squash, and Parsnip Recipe
Recipe details
- 8 servings
- Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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