Roasted Winter Veggies

Simple and very good for a side dish.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  lb carrot, peeled
• 1  lb parsnip, peeled
• 1  large sweet potato, peeled
• 1  small  butternut squash, peeled and seeded (about 2 pounds)
• 1  large red onion, sliced 1/2 inch thick
• 3  tablespoons olive oil
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon black pepper (or to taste)
• 2  tablespoons  chopped flat leaf parsley

Directions

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, garlic powder salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
4. Sprinkle with parsley, season to taste, and serve hot.