Roasted Fall Vegetables

• 1 large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges
• 1 pound carrots, peeled and cut into 2-inch lengths
• 1 pound parsnips, peeled and cut into 2-inch lengths
• 1 small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges
• 1 pound shallots, peeled and halved if large
• 3 sprigs rosemary
• 3 tablespoons olive oil
• Coarse salt and freshly ground pepper

1. Preheat oven to 450F.
2. Combine the vegetables and rosemary on a large rimmed baking sheet (or divide among 2 smaller sheets).
3. Drizzle with oil, sprinkle with 1 teaspoon salt, and season with pepper.
4. Toss to combine; spread in an even layer.
5. Roast until vegetables are tender and golden, tossing occasionally, 40 to 50 minutes.
6. Serve warm or at room temperature.
7. (Per Serving)
8. Calories: 206
9. Saturated Fat: 1g
10. Unsaturated Fat: 6g
11. Cholesterol: 0mg
12. Carbohydrates: 31g
13. Protein: 7g
14. Sodium: 775mg
15. Fiber: 10g

butternut squash, carrots, parsnips, wedges, shallots, rosemary, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/roasted-fall-vegetables-394218 (may not work)