Roasted Fall Vegetables with Rosemary

Ingredients

• cup peeled and cubed parsnips
• cup speeled and cubed butternut squash
• cup peeled and slice d carrots
• cup sweet potatoes, peeled and chopped
• small red onion, cut into 8 wedges
• tablespoon solive oil
• teaspoon sminced fresh rosemary
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• rosemary sprigs for garnish (optional)

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.
2. Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.
3. Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.
4. Transfer to a serving platter and garnish with fresh rosemary sprigs.

Tips

It's not always easy to cut the vegetables into uniform pieces, when you are using a variety of mixed vegetables, but try cutting them as equal sized as possible, about 1 1/2 to 2 inches each. Larger vegetable pieces may require more roasting time, smaller vegetable pieces may require less roasting time.