roasted-winter-vegetables-395551.json

{
    "directions": [
        "Preheat the oven to 400\u00b0F/200\u00b0C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm 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."
    ],
    "ingredients": [
        "2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix",
        "2 medium red or yellow onions, quartered",
        "Extra-virgin olive oil",
        "Kosher salt",
        "Freshly ground black pepper",
        "Handful of fresh parsley, coarsely chopped, for garnish"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Onion",
        "Vegetable",
        "Side",
        "Roast",
        "Vegetarian",
        "Root Vegetable",
        "Beet",
        "Carrot",
        "Parsnip",
        "Squash",
        "Pumpkin",
        "Fall",
        "Winter",
        "Vegan",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Roasted Winter Vegetables",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-winter-vegetables-395551"
}