Ingredients

Instructions

  1. Preheat the oven to 425 degrees F.
  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. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
  4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  5. Sprinkle with parsley, season to taste, and serve hot.