Roasted Vegetables with Fresh Herbs

• 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
• 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
• 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
• 1 small butternut squash (2 pounds)peeled, seeded and cut into 1-inch dice
• 1 pound brussels sprouts, halved
• 1/2 cup extra-virgin olive oil
• 10 sage leaves
• 5 thyme sprigs
• Two 6-inch rosemary sprigs, cut into 2-inch lengths
• Kosher salt and freshly ground pepper

1. Preheat the oven to 425.
2. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper.
3. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden.
4. Scrape into a bowl and serve hot or at room temperature.

carrots, parsnips, head cauliflower, butternut, brussels sprouts, extravirgin olive oil, sage, thyme, rosemary sprigs, kosher salt

Taken from www.foodandwine.com/recipes/roasted-vegetables-fresh-herbs (may not work)