Roasted Autumn Veggies

Ingredients
1 large onion, cut into large chunks
4 large carrots peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, such as butternut, peeled and cubed

Salt and pepper to taste is wanted.
Can add fresh herbs and toss all in olive oil before placing in roasting pan.

Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash. Roast for 30 to 35 minutes, or until veggies become golden and tender.


Roasting the vegetables helps bring out their natural sweetness.