Bree brought this dish to the January potluck in Portland.
450 g 1 lb carrots
450 g1 lb parsnips
1 large sweet potato
1 butternut squash
4-5 tbsp extra virgin olive oil
7 ml1 1/2 tsp salt
2 ml1/2 tsp black pepper
30 ml2 tbsp chopped parsley
1. Preheat oven to 425 degrees.
2. Cut vegetables into 1 inch cubes and place them on a baking sheet.
3. Drizzle with olive oil, salt, and pepper, and toss well to coat.
4. Bake 30 minutes or until vegetables are soft and tender, turning once with spatula.
5. Sprinkle with parsley.