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Roasted Squash, Parsnips and Onions

Roasted vegetables are Mother Nature's gift to us. Sweet, succulent and satisfying, this is my favorite combination, but be creative and try new veggies and see what you love best.

1 medium winter squash, cut into 1-inch irregular chunks
2 medium parsnips, cut into 1-inch irregular chunks
2 red onions, cut lengthwise into 8 wedges
8 cloves fresh garlic, peeled, left whole
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sea salt
1 teaspoon fresh lemon juice
3 to 4 sprigs fresh flat-leaf parsley, coarsely minced, for garnish

Preheat oven to 375 degrees. Place vegetables in a mixing bowl and add oil, vinegar and salt. Toss to coat. Arrange vegetables in a shallow baking dish, avoiding overlap. Cover tightly and bake for 45 minutes. Remove cover and return vegetables to the oven for 10 to 15 minutes to brown the edges lightly. Remove from oven and toss gently with lemon juice and parsley. Serve immediately.

Makes 5-6 servings. 


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