Roasted Parsnips, Green Beans, Cabbage, and Yellow Summer Squash
Topped with Saffron Sofrito
Prep Time
60 minutes, plus 60 minutes for sofrito
Number of Servings
Serves 4
Ingredients
  • Sofrito
  • 3 parsnips, scrubbed and cut into chunks
  • 2 yellow summer squash, halved lengthwise
  • [q:1⁄2] savoy cabbage, cut into 4 sections
  • [q:1⁄2] lb very fresh green beans, with tips removed
  • [q:1⁄4] cup extra-virgin olive oil
  • 3 cloves of peeled, crushed garlic
  • Salt and ground black pepper
  • 2 tsp dried rosemary powder
  • 1 tsp pimentón (Spanish smoked paprika)
  • [q:1⁄3] cup organic chicken stock
Directions
  1. Make sofrito according to instructions.
  2. For the vegetables, preheat oven to 425°. Combine parsnips, squash, cabbage, and green beans in a large bowl with oil, garlic, salt and pepper to taste, rosemary, and pimentón. Transfer to a medium-sized roasting pan. Add chicken stock to periphery of pan, cover, and roast for 10 minutes. 
  3. Reduce heat to 375°, uncover pan, and continue roasting until beans and tips of parsnips caramelize. At this stage, remove parsnips and beans. Turn over cabbage sections and halved squash, add a little more oil, a touch more salt, and continue to roast uncovered until remaining vegetables are tender, about another 20–30 minutes. Remove from pan and combine with rest of vegetables on a serving platter with warm sofrito. Serve.
Nutrition Info
325 Calories, 5 g Protein, 1 mg Cholesterol, 33 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 10 g Fiber, 22 g Total fat (3 g sat), 637 mg Sodium, [nut:5] Vitamin C, Vitamin K, [nut:4] Vitamin B6, [nut:3] Vitamin E, Folate, [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, Potassium, [nut:1] Vitamin B3 (niacin), Calcium, Iron, Magnesium, Zinc