Roasted Winter Vegetables

• 1 medium leek, cut into 1/3-inch slices
• 1 medium acorn squash, peeled and cut into 1-inch cubes
• 1 small zucchini, sliced
• 1 large parsnip, peeled and cut into 1/2-inch cubes
• 4 large garlic cloves, peeled and coarsely chopped
• 1 teaspoon olive oil
• 18 ounce fresh sage, chopped (use 1 tablespoon)
• 1 teaspoon kosher salt
• 18 teaspoon black pepper
• 23 cup vegetable broth

1. Preheat oven to 375F Arrange vegetables and garlic in a shallow baking pan.
2. Add oil, sage, salt and pepper to pan; toss to coat.
3. Roast vegetables until almost tender, stirring occasionally, about 40 minutes.
4. Add broth and bake 10 more minutes.
5. Yields about 1 1/4 cups per serving.

acorn squash, zucchini, parsnip, garlic, olive oil, fresh sage, kosher salt, black pepper, vegetable broth

Taken from www.food.com/recipe/roasted-winter-vegetables-145350 (may not work)