Baked Winter Vegetables

Ingredients:

• 450 g peeled carrots
• 450 g parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash, peeled and seeded (about 1 kg)
• 3 tbsp. l. olive oil
• 1.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp. l. chopped parsley

Preparation:

1. Preheat oven to 220°C.
2. Cut the carrots, parsnips, sweet potatoes, and squash into 2.5-4 cm cubes. All vegetables will shrink during roasting, so do not cut them too small.
3. Place all the chopped vegetables in a single layer on two baking sheets. Drizzle with olive oil, season with salt and pepper. Toss well. Bake for 25-35 minutes, until all the vegetables are tender, turning once with a metal spatula.
4. Sprinkle with herbs, add salt to taste and serve the vegetables hot.