Roasted Winter Vegetables

1 lb. carrots, peeled
1 lb. parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (2 lb.)
3 T. good olive oil
1 1/2 t. kosher salt
1.2 t. freshly ground black pepper
2 T. chopped flat-leaf parsley

Preheat oven to 425

Cut carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4 in cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 min, until all the vegies are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot!!