Ina Garten is one of my favorite celebrity chefs. Her recipes are all ones that look like good comfort food and because of her, I have given some vegetables a chance.
It was my dad’s birthday so I wanted to cook for the family for his birthday. Steak is always a hit so I did that with some roasted vegetables. I love this recipe because you can use basically any vegetable and it will work with this method. I substituted beets and red potatoes for the parsnips and butternut squash. These were a hit with everyone.
Roasted Winter Vegetables
1 pound carrots, peeled
1 pound parsnips, peeled ** I used beets
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds) ** I used red potatoes
3 tablespoons good 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.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
This is a simple method that ends with great results. Preheat oven to 450 degrees. Add some olive oil to a cast iron pan and heat over medium heat. Sear steaks for about 4 mins. on each side. Place the pan in the oven and bake for about 20 mins.