Fall Roasted Vegetables

I took this to a Thanksgiving get together with my husband's friends. I made it just for my husband and the other two guys who are on the Paleo diet this month... otherwise I was afraid that their plates would consist of turkey with a side of turkey. Fortunately everyone, not just the guys, loved it, so we had very little leftover. This recipe is made to feed a crowd, definitely half the recipe if cooking for a group of less than 4.

1 butternut squash, cubed into about 1 inch pieces.

1 sweet potato cubed

2 parsnips chopped

2 carrots chopped, or ~ 1 cup of baby carrots

~ 1 tablespoon of rosemary

1 tablespoon dried basil

1 teaspoon minced garlic

2 teaspoons onion powder, or about half of an onion cut into large pieces

Salt & pepper

Olive oil

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Chop or cube all of the vegetables so that they are all about 1 inch size pieces. Place them on the baking sheet in a single layer. Sprinkle with the herbs and spices listed above. Drizzle olive oil over the vegetables, enough to coat. Toss the vegetables together so that the spices and oil are distributed evenly. Roast in the oven for about 45 minutes. Allow the vegetables to cool for a couple of minutes, then serve.