Roasted Winter Vegetables

INGREDIENTS

1 pound of peeled carrots

1 pound of peeled parsnips

Peel 1 big sweet potato.

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

3 tablespoons high-quality olive oil

kosher salt, 1 1/2 tablespoons

freshly ground black pepper, half a teaspoon

two teaspoons of flat-leaf parsley, chopped

DIRECTIONS

STEP 1

Set the oven's temperature to 425 F.

STEP 2

Cut the butternut squash, carrots, parsnips, and sweet potatoes into 1 to 1 1/4-inch cubes. Don't cut the vegetables too thin or they will all shrink when baking.

STEP 3

On two baking sheets, arrange all the cut vegetables in a single layer. Sprinkle salt, pepper, and olive oil over them. Well, toss. Bake the vegetables for 25 to 35 minutes, turning them once with a metal spatula, or until they are all soft.

STEP 4

Add parsley, adjust seasoning, and serve hot.