- 2 lb winter squash or pumpkin, parsnips, carrots, beets/beetroots
- 2 medium red or yellow onions, quartered
- Extra-virgin olive oil
- Kosher salt
- Ground black pepper
- Fresh parsley, coarsely chopped, for garnish
Preheat the oven to 400°F. Peel and cut the vegetables into equal sized pieces, about 1–in chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper. Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don’t touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.