Roasted Fall Vegetables With Rosemary

Name: Roasted Fall Vegetables With Rosemary
Ingredients: 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

"Super easy roasted fall vegetables with rosemary! The perfect veggie side for winter time cooking! With Parsnips, Carrots, Onions, & Potatoes...."

INGREDIENTS

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1 pound peeled carrots, cut into 2 inch pieces

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1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces

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1 1/2 pounds multicolor baby potatoes, washed and dryed, cut in half if some are on the larger side

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1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)

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5 shallots, outer skin removed, cut length wise

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1 head of garlic, skin removed and cloves separated

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3 Tablespoons olive oil

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1 1/2 teaspoon Pepper

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2 teaspoons salt

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2 Tablespoons chopped fresh rosemary, or thyme if preferred

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