Roasted Winter Veggies (Chefs We Love- Year Three: Volume 10; February, 2013)

Prep time: 10 min
Cook time: 25- 35 min
Ready in: 35- 45 min
Serves: 8

Ingredients:
1 lb. carrots- peeled
1 lb. parsnips- peeled
1 large sweet potato- peeled
1 small butternut squash- peeled, seeded
3 T. olive oil
1 1/2 tsp. salt
1/2 tsp. pepper
2 T. flat-leaf parsley- chopped

Directions:
- Preheat oven to 425
- Cut all veggies into 1- 1 1/4" cubes

- All veggies will shrink while baking, so don't cut them too small
- Place veggies in a single layer on 2 baking sheets

- Drizzle with olive oil

- Sprinkle with salt and pepper

- Toss well

- Bake until all veggies are tender, turning once with a metal spatula, about 25- 35 min
- Sprinkle with parsley, season to taste, and serve hot

*Liz found recipe here