Roasted Winter Vegetables

1. 1

   Preheat the oven to 425 degrees F.

2. 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. 3

   Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.

4. 4

   Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

5. 5

   Sprinkle with parsley, season to taste, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.