Roasted Winter Vegetables

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 pounds butternut squash peeled seeded
• 1 pound carrots peeled
• 2 tablespoons flat-leaf parsley chopped
• 1.5 teaspoons kosher salt 
• 3 tablespoons olive oil good
• 1 pound parsnips peeled
• 1 large sweet potatoes and into peeled

Equipment

• baking sheet
• oven
• spatula

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 425 degrees F.
3. 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.
4. Place all the cut vegetables in a single layer on 2 baking sheets.
5. Drizzle them with olive oil, salt, and pepper. Toss well.
6. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
7. Sprinkle with parsley, season to taste, and serve hot.