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Sally's Sister's Roasted Vegetables

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Ingredients
  

  • 1 pound carrots peeled
  • 1 pound parsnips peeled
  • 1 large sweet potato peeled
  • 1 small butternut squash peeled and seeded (about 2 pounds)
  • 3 tablespoons Primo Herbs de Provence EVOO
  • 1 tablespoon Primo Lavender Balsamic
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, balsamic vinegar, salt, and pepper. Toss well.
  • Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot

Notes

We gave this recipe from the Food Network a Primo twist!