ROASTED FALL VEGETABLES

Oven Roasted Vegetables

*alter amounts based on number of people you are serving

1 lb carrots, peeled

1 lb parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash peeled and seeded

3 T. olive oil

1 ½ t. kosher salt

½ t. freshly ground black pepper

2 T. chopped, fresh flat-leaf parsley (optional)

Preheat oven to 400 degrees

Cut vegetables into 1 ¼ inch cubes (or smaller and thinner if you need for them to get tender faster).  All the vegetables will shrink a bit while baking.   Put vegetables in a large mixing bowl and toss well with olive oil, salt and pepper.

Place all vegetables in a single layer on two baking sheets that have been sprayed with PAM.   Place on center rack in oven.   Bake for 30-45 minutes or until all vegetables are tender.  Turn vegetables over periodically.  Sprinkle with parsley and  add more seasonings if necessary.  

Variations:  Use your favorite vegetables or try new combinations of tastes and colors

*Any root vegetable may be used.  (such as onions or beets)

*Or  use different varieties of potatoes (white, sweet, yellow, etc.)

*Or use different varieties of squashes (yellow, zuchini, butternut)