The Stock Pot: Sensational Sides – Parmesan-Roasted Winter Vegetables
Something magical happens when you toss a bunch of vegetables with a little olive oil and Parmesan cheese and roast them in a hot oven - they get a little caramelized on the outside and wonderfully tender on the inside. Butternut squash, parsnips, carrots, a sweet potato and some Brussels sprouts are all roasted together on one baking sheet and it’s everything you need to serve with a juicy roasted chicken, meatloaf or succulent smothered pork chop.
- 1 small butternut squash, peeled and seeded
- one (1-pound) package parsnips, peeled
- 4 carrots, peeled
- 1 large sweet potato, peeled
- 1 pound Brussels sprouts
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon garlic powder
- ½ cup grated Parmesan cheese
- kosher salt and freshly ground black pepper
- Preheat the oven to 425 degrees. Prepare the vegetables: cut the butternut squash, parsnips, carrots and sweet potato into cubes (about 1-1/4-inches). Trim the ends of the Brussels sprouts and slice in half. In a large bowl, toss the vegetables with the olive oil. Add in the garlic powder and Parmesan and season with salt and pepper. Toss to combine. Place the vegetables in a single layer on a large rimmed baking sheet.
- Bake until the vegetables are tender, about 30 to 35 minutes, flipping the vegetables halfway for even browning.
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