1Cut the carrots, parsnips, sweet potato, and butternut squash 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 sheet pans.Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. I use organic veg broth but you can use any broth and stir the roasted veggies into it and you have a great meal. The more veggies you add to this the better it taste!
Sprinkle with parsley, season to taste, and serve hot I usually serve mine with french bread.
Yield: 8 servings