I chopped and peeled carrots, butternut squash, parsnips, and sweet potato. Drizzled the veggies with olive oil, sprinkled with sea salt and fresh cracked pepper and chopped fresh parsley. Roasted them in a 425 degree oven for 25 - 35 minutes.
This is one of my favorite recipes from Ina Garten. I always make tons because the leftovers make the most delicious roasted veggie soup. I will share that recipe tomorrow!
If you haven't seen her show or her cookbooks you are missing out.
I have 2 of her cookbooks and EVERY recipe is absolutely delicious!!!!!