Roasted Root Vegetables

1/2 lb

carrot

1/2 lb

parsnip

1/2 lb

sweet potato

1 lb

butternut squash

1 1/2 tbs

olive oil

3/4 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1 tbs

fresh parsley, chopped

Preheat oven to 425.
Peel and chop all vegetables into 1" chunks.
Toss with salt pepper and olive oil.
Spread on a large baking sheet in a single layer.
Roast 15 minutes.
Stir and roast for another 20 minutes or until everything is tender.

Nutrition

Prep Time: 0:20 Cook Time: 0:35 Skill Level: Average Cuisine: American Serves: 4 Calories: 229.4 Fat: 5.6g Unsaturated Fat: 4.52g Protein: 3.3g Carb.: 44.9g Sugar: 8.1g Sodium: 497.3mg Calcium: 106mg Potassium: 106mg Fiber: 9.1g GL: 26

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