This is a favorite roasted fall vegetable combination.

Served as a side dish to meat, fish or poultry or mixed into salads and cooked grains, roasted root vegetables add distinctive harvest flair to any meal.

Roasted Fall Vegetables

2 pounds butternut squash, peeled, seeded and cut into 11/2-inch pieces
1 pound red new potatoes (about 6 potatoes), well scrubbed and quartered
1 pound sweet potatoes (about 4 medium potatoes), peeled and cut into 21/2-inch pieces
1 pound carrots (6 to 8 medium) cut into 11/2-inch pieces
1 pound parsnips (about 6 to 8) cut into 2-inch lengths
3 1/2 tablespoons of extra virgin olive oil
Course salt and ground pepper

Preheat oven to 450°. Divide vegetables between two baking sheets.

Toss with oil, ensuring all vegetables are evenly coated. Season with salt and pepper.

Roast until vegetables are crisp and tender (40 to 50 minutes), tossing vegetables halfway through.