roasted fall vegetables with rosemary

Ingredients For roasted fall vegetables with rosemary

• 1 pound peeled carrots, cut into 2 inch pieces
• 1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces
• 1 1/2 pounds multicolor baby potatoes, washed and dryed, cut in half if some are on the larger side
• 1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
• 5 shallots, outer skin removed, cut length wise
• 1 head of garlic, skin removed and cloves separated
• 3 Tablespoons olive oil
• 1 1/2 teaspoon Pepper
• 2 teaspoons salt
• 2 Tablespoons chopped fresh rosemary, or thyme if preferred