Roasted Parsnips and Butternut Squash

1. 1

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

2. 2

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

3. 3

   Cut parsnips diagonally into 2-inch pieces.

4. 4

   Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges.

5. 5

   Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan.

6. 6

   Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.

7. 7

   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.

8. 8

   Remove from heat.

9. 9

   When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.