Roasted Root Vegetables

By Dianewaldron

Ingredients

• 1 lb Butternut Squash, cubed
• 2 Large Sweet Potatoes, peeled & cubed
• 2 lbs Carrots, sliced
• 1 lb Parsnips, sliced
• Sauce (Mix together)
• 1/2 C Pure Maple Syrup
• 1/2 C Olive Oil
• 1 1/2 t Pumpkin Spice
• Salt & Pepper to taste

Preparation

Step 1

Preheat oven to 400 degrees
Grease 12x16 sheet pan
Place cut vegetables on sheet pan
Pour sauce over and toss to coat
Bake 40 minutes, turning over after 20 minutes