Roasted Parsnips and Butternut Squash

Name: Roasted Parsnips and Butternut Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 567 grams butternut squash, peeled, halved lengthwise, and seeded; 1 Tbsp coarsely chopped fresh flat-leaf parsley; 1 garlic clove, halved; 12 Kalamata olives, pitted and cut lengthwise into slivers; 3 Tbsps extra-virgin olive oil; 567 grams parsnips (4 medium), peeled; 0 teaspoons Rounded salt

Roasted Parsnips and Butternut Squash is a gluten free, primal, and whole 30 side dish. This recipe makes 4 servings with 282 calories, 3g of protein, and 13g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have parsnips, olive oil, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Put oven rack in upper third of oven and preheat oven to 475°F.

Equipment you will use

Oven

Cut parsnips lengthwise into quarters, then cut out and discard any tough core.

Ingredients you will need

Parsnip

Cut parsnips diagonally into 2-inch pieces.

Ingredients you will need

Parsnip

Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.

Ingredients you will need

Vegetable

Pepper

Spread

Squash

Salt

Cooking Oil

Equipment you will use

Baking Pan

While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle.

Ingredients you will need

Vegetable

Garlic