Ingredients
1 pound peeled carrots
1 pound peeled parsnips
1½ pounds of multicolor mini potatoes
1 small butternut squash, skin removed (or 1 package of peeled, cut up squash)
5 shallots, outer skin removed, cut length wise
1 head of garlic, skin removed and cloves separated
3 Tablespoons olive oil
1½ teaspoon Pepper
2 teaspoons salt
2 Tablespoons chopped fresh rosemary (or thyme if preferred)
Preparation
