Smokey Roasted Fall Vegetables

• nonstick cooking spray or olive oil
• 2 pounds butternut squash large
• 1 1/2 pounds parsnips
• 2 pounds sweet potatoes
• 10 shallots large
• 1/4 cup olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt for vegetables
• 1/2 teaspoon black pepper for vegetables
• 1/4 cup flat leaf parsley chopped
• salt optional, to taste
• black pepper optional, to taste

1. Place oven racks in lower third and upper third of oven.
2. Preheat oven to 425u0b0F.
3. Coat 2 sheet pans with cooking spray or olive oil.
4. Peel butternut squash and halve lengthwise. Scoop out seeds with a spoon. Cut squash crosswise into 1/2-inch-thick slices. Peel parsnips, halve lengthwise, and cut into 1-inch-thick slices. Peel sweet potatoes and cut into 3/4-inch chunks. Peel shallots and halve lengthwise through the root end.
5. Combine oil, paprika, cumin, cinnamon, salt, and pepper in a large bowl. Add vegetables and toss well. Divide vegetables evenly between sheet pans.
6. Place 1 sheet pan in upper third of oven and the other in lower third. Roast vegetables 20 minutes. Stir vegetables and swap pan positions.
7. Continue roasting until vegetables are tender and lightly browned in spots,15-20 minutes.
8. Check to see that vegetables are done. Remove from oven or add time as needed.
9. Scatter parsley over vegetables and gently turn to combine. Season to taste with more salt and pepper if you like. Transfer to a bowl and serve.

nonstick cooking spray, butternut squash large, parsnips, sweet potatoes, shallots, olive oil, paprika, ground cumin, ground cinnamon, salt, black pepper, flat leaf parsley, salt, black pepper

Taken from www.yummly.com/recipe/Smokey-Roasted-Fall-Vegetables-9083687 (may not work)