Roasted Vegetables

Mamma Choppin away

1 lb carrots, peeled

1 lb parsnips, peeled

1 large sweet potatoes, peeled

1 small butternut squash, peeled and seeded(about 2 pounds)

3 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh ground pepper

2 tablespoons chopped flat leaf parsley

1. Preheat the oven to 425 degrees F.
2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
3. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
5. Sprinkle with parsley, season to taste, and serve hot.