Roasted Butternut Squash and Parsnips

 Roasted Butternut Squash and Parsnips

Roasting vegetables really brings out a depth of flavor and naturally occurring sweetness. There’s nothing I like better than roasted veggies and I make them all year round, but there is something incredible about this combination of butternut squash and sweet parsnips.  I never cared for parsnips until I roasted them.  They are just fantastic!

Roasted Butternut Squash and Parsnips

2 pounds butternut squash, peeled, seeded, cut into 1 inch pieces 

2 large parsnips, peeled and cut into 1 inch pieces
1-2 sprigs fresh thyme
2 tablespoons of olive oil
Drizzle of Honey
salt and pepper to taste

Preheat oven to 450 degrees. Remove the leaves from the stem of the thyme sprigs and set aside.  Place the squash and parsnips in a single layer on a baking sheet with sides.  Season them generously with salt and pepper and thyme. Next drizzle generously with olive oil and honey and toss well to coat.  Sprinkle thyme on top.

Reduce heat to 400 degrees and roast for 15-20 minutes. Turn every few minutes to keep them from burning.  Roast until the vegetables have softened and have started caramelizing.




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