4 carrots, peeled
1 small or medium size butternut squash, peeled
1 medium rutabaga, peeled
1 turnip (we used Purple-Top), peeled
2 red potatoes, peeled (optional)
Small bundle flat-leaf parsley, rough chopped
Salt & pepper
Preheat oven to 425°F.
Cut vegetables into roughly 2-inch chunks.
Place all vegetables on rimmed baking sheet or shallow roasting pan, distributing in one layer. Drizzle liberally with olive oil, salt and pepper. Shake pan to ensure an even coating of vegetables. Bake for 50 minutes, turning vegetables halfway through cooking.