Roasted Winter Vegetables

 Recipe from foodnetwork.com and Ina Garten

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

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

3 Tbsp good olive oil

1 1/2 tsp kosher salt

1/2 tsp black pepper

2 Tbsp chopped flat-leaf parsley

Preheat the oven to 425 degrees.

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.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste and serve hot.