Ingredients

Makes 4 side-dish servings

　　1 1/4 pound parsnips (4 medium), peeled

　　1 1/4 pounds butternut squash, peeled, halved lengthwise, and seeded

　　Rounded 1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　3 tablespoons extra-virgin olive oil

　　1 garlic clove, halved

　　12 Kalamata olives, pitted and cut lengthwise into slivers

　　1 tablespoon coarsely chopped fresh flat-leaf parsley

　　

Step 1

Put oven rack in upper third of oven and preheat oven to 475°F.

　　

Step 2

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, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.

　　

Step 3

While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.

　　

Step 4

When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.