1. Preheat your oven to 200°C.

2. Peel and chop the parsnip and squash into evenly sized cubes.

3. Toss the vegetables in a bowl with olive oil, salt, and black pepper until evenly coated.

4. Spread the mixture on a baking tray lined with parchment paper and roast for 30 minutes, or until tender and lightly caramelized.

5. Remove from the oven, allow to cool slightly, then serve warm.

Summary

This adult‑friendly roasted medley is a nutritious and satisfying dinner option, combining the natural sweetness of parsnip and squash with a hint of seasoning.

Storing Options

Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.

Allergies

This recipe is free from common allergens; however, adjust the seasoning if you have specific dietary requirements.

Side Effects

The high fiber content may cause mild digestive effects in some individuals. Enjoy responsibly!