Roasted Vegetables with Basil and Feta

• 1 whole Butternut Squash, Peeled And Chopped
• 4 whole Shallots, Peeled And Quartered
• 6 whole Carrots, Peeled And Chopped
• 3 whole Parsnips, Peeled And Chopped
• 8 cloves Garlic, Minced
• 3 Tablespoons Olive Oil
• Salt And Pepper, to taste
• 1 Tablespoon Fresh Rosemary, Chopped
• 3 ounces, weight Feta, Chopped
• 2 Tablespoons Basil, Slivered

1. Preheat oven to 400 F. In a large bowl toss butternut squash, shallots, carrots and parsnips with the garlic, olive oil, salt, pepper and rosemary.
2. Place vegetables on rimmed baking trays in a single layer.
3. Bake for 20 minutes, check them, move vegetables around to flip them and bake for another 20 minutes or until vegetables are cooked through.
4. Sprinkle fresh basil and feta on top before serving.

butternut, shallots, carrots, garlic, olive oil, salt, fresh rosemary, weight feta, basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-vegetables-with-basil-and-feta/ (may not work)