Roasted Winter Vegetables

From Ina Garten's Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family.

1 lb carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 lbs), peeled and seeded
3 Tbsp good olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 Tbsp chopped fresh flat-leaf parsley

Preheat oven to 425

Cut 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 later on two sheet pans. 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.

Serves 8

Use left overs to make Roasted Vegetable soup

*Heather's note: This is one of the tastiest ways I've ever eaten these vegetables. They also look pretty and smell great. I probably used more olive oil and completely forgot the parsley and it was still yummy.