Roasted Winter Vegetables Recipe

Ingredients

3 small red potatoes, cubed2 medium carrots, chopped2 medium parsnips, peeled and chopped1 medium turnip, peeled and chopped1 cup cubed peeled butternut squash3 shallots, peeled and halved1 whole garlic bulb, cloves separated and peeled4-1/2 teaspoons olive oil1/4 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon pepper

Preparation

Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat.

Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.