Grab those winter vegetables and start roasting
First Things First ...
Once Winter hits, my taste buds start to shift and I begin to crave the taste of roasted vegetables. Carrots, squash, parsnips and beets are a few of my all time favorite vegetables to roast. But, I have to say one of my favorite winter roasting recipes is mixing butternut squash with parsnips.
This recipe takes zero time and is so easy. Crank on that oven and get roasting!
Simple steps to follow
Ingredients: 1 butternut squash + 3 parsnips 1 garlic clove (chopped) Handful of fresh rosemary 1 spoonful of organic coconut oil (if you don't have, olive oil is just fine) Dash of red pepper flakes Dash of salt
Directions: Preheat oven to 350 degrees and grab a large baking sheet to place ingredients in. Take your butternut squash + parsnips and chop into medium sized pieces. Once chopped, place onto baking sheet. Next, take one garlic clove and chop into very fine bits and sprinkle onto baking sheet. Next, sprinkle the fresh rosemary over the veggies. Once that is all done, take coconut oil (or olive oil) and lightly drizzle over the ingredients. Start tossing everything together with your hands. Once fully tossed, sprinkle a tiny bit of salt and a dash of red pepper flakes.
Place the veggies into the oven to roast for 45 minutes (or until they are roasted they way you like!)
Photographer Credit: Dustin Roderick
