Roasted Winter Veggies

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 lb carrot, peeled
• 1 lb parsnip, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash, peeled and seeded (about 2 pounds)
• 1 large red onion, sliced 1/2 inch thick
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons chopped flat leaf parsley

Recipe

• 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, garlic powder salt, and pepper. toss well. bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• 4 sprinkle with parsley, season to taste, and serve hot.