Roasted Parsnips and Butternut Squash...Yum!

Ingredients:

1 ¼ lbs parsnips, peeled

1 ¼ lbs butternut squash, peeled, halved lengthwise, and seeded

Rounded ¼ tsp salt

¼ tap black pepper

3 Tbsp EVOO

1 garlic clove, halved

12 Kalamata olives, pitted and cut lengthwise into slivers

1 Tbsp coarsely chopped fresh flat-leaf parsley

Put oven rack in upper third of oven and preheat to 475 degrees. Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, and then cut slices into wedges. Toss vegetables with salt, pepper, and 1 ½ Tbsp oil, then spread in 1 layer in a large shallow baking pan. Roast turning occasionally, until veggies are tender and browned, about 20-25 minutes.

While vegetables are roasting, heat remaining 1 ½ Tbsp oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat. When vegetables are done roasting, remove garlic from oil, discard garlic, and toss vegetables with garlic oil, olives, and parsley.

Bob and I made this as our contribution to dinner at his grandma’s house for both Thanksgiving and Christmas this year. We didn’t use the olives though…I think they’re icky! It was super easy to make and was super duper yummy!

We were slacking a little on Christmas day though and completely spaced that we had to make it so about an hour before we were supposed to be at their house! We were rushing to peel and chop everything to make it! …oops.