If you’re looking for a healthy and satisfying dish that’s easy to prepare, look no further than roasted root vegetables. This hearty dish is perfect for cold winter evenings, and it’s also a great way to use up any leftover vegetables you have in the fridge. In this article, we’ll be exploring a recipe for roasted root vegetables by none other than the Barefoot Contessa herself, Ina Garten.
The Benefits of Root Vegetables
Before we dive into the recipe, let’s talk about why root vegetables are so great. Root vegetables are nutrient-dense and full of fiber, making them an excellent addition to any healthy diet. They’re also incredibly versatile and can be used in a variety of dishes, from soups and stews to roasted vegetables and even desserts.
Some of the most popular root vegetables include:
- Sweet potatoes
All of these vegetables have a distinct flavor and texture, which makes them ideal for combining in different ways to create unique and delicious dishes.
Roasted Root Vegetables Barefoot Contessa Recipe
Now, let’s get to the good stuff: Ina Garten’s recipe for roasted root vegetables. This recipe is simple, easy to follow, and yields delicious results every time.
- 1 pound carrots, peeled and cut diagonally in 1-inch-thick slices
- 1 pound parsnips, peeled and cut diagonally in 1-inch-thick slices
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 small butternut squash, peeled and seeded, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the carrots, parsnips, sweet potato, and butternut squash with the olive oil, salt, and pepper.
- Spread the vegetables out in a single layer on a baking sheet.
- Roast for 25 to 35 minutes, tossing occasionally, until the vegetables are tender and caramelized.
- Sprinkle with parsley and serve hot.
Tips for Making the Perfect Roasted Root Vegetables
While Ina Garten’s recipe is pretty foolproof, there are a few tips and tricks you can use to make sure your roasted root vegetables turn out perfectly every time.
Cut Your Vegetables Evenly
One of the keys to making roasted root vegetables is to cut them into evenly sized pieces. This ensures that they cook at the same rate and are all tender and caramelized by the time they come out of the oven. Use a sharp knife or a mandoline to cut your vegetables into uniform pieces.
Don’t Crowd Your Pan
When roasting vegetables, it’s important not to overcrowd the pan. If you pack too many vegetables onto a single baking sheet, they’ll steam instead of roast, which means they won’t get that delicious caramelized crust. Use two baking sheets if you need to, and make sure there’s plenty of room for the vegetables to spread out.
Experiment with Seasonings
Ina Garten’s recipe is delicious as-is, but don’t be afraid to experiment with different seasonings to create your own unique flavor profile. Try adding spices like cumin, coriander, or smoked paprika, or sprinkle some grated Parmesan cheese over the top before serving.
Roasted root vegetables are a