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- 1 pound carrots, peeled
- 1 pound parsnips, peeled (sub: 1 pound baby potatoes)
- 1 large sweet potato, peeled
- 1 small butternut squash, peeled and seeded (about 2 pounds) (sub: 2 cups Brussels Sprouts)
- 3 tablespoons good olive oil (enough to make sure all veggies are coated)
- 1 1/2 teaspoons kosher salt (add more to taste at the end)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped flat-leaf parsley (optional)
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- Preheat the oven to 425 degrees F. Line two baking sheets with foil or parchment paper for easy clean up. Spray with cooking spray.
- Cut the carrots, parsnips, sweet potato, and butternut squash (or whatever starchy veggies you desire) in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, pepper, and garlic powder. Toss well and spread out on the pan. Bake for about 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula halfway through. Keep an eye on them so they don’t burn.
- Sprinkle with parsley, season to taste, and serve hot.