Roasted Root Vegetables

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• Roasted Root Vegetables

• 2 tablespoons extra virgin olive oil
• Preheat the oven to 400°F and grease a 9x13-inch baking dish or casserole dish with olive oil.
• 1 medium butternut squash, peeled and seeded
• 1 parsnip, peeled
• Peel butternut squash and parsnip. Cut into 1-inch pieces and place in baking dish.
• 12 brussels sprouts
• Wash brussels sprouts and cut in half. Place in baking dish.
• 2 teaspoons olive oil
• Drizzle additional olive oil over vegetables and toss vegetables to evenly coat them in olive oil.
• Bake at 400°F. After 20 minutes, use a pair of tongs to flip vegetables over to ensure that they are cooking evenly. Bake until vegetables start to brown and are soft, about 20 additional minutes (40 minutes total).
• Serve piping hot or at room temperature.

• 2 tablespoons extra virgin olive oil
• 1 medium butternut squash, peeled and seeded
• 1 parsnip, peeled
• 12 brussels sprouts
• 2 teaspoons olive oil

1. Preheat the oven to 400°F and grease a 9x13-inch baking dish or casserole dish with olive oil.
2. Peel butternut squash and parsnip. Cut into 1-inch pieces and place in baking dish.
3. Wash brussels sprouts and cut in half. Place in baking dish.
4. Drizzle additional olive oil over vegetables and toss vegetables to evenly coat them in olive oil.
5. Bake at 400°F. After 20 minutes, use a pair of tongs to flip vegetables over to ensure that they are cooking evenly. Bake until vegetables start to brown and are soft, about 20 additional minutes (40 minutes total).
6. Serve piping hot or at room temperature.