ROASTED VEGETABLES

This simple recipe brings out the flavors of fall vegetables.

1 small butternut squash, halved, seeded and cut into 1/2 inch wedges
1 pound carrots, cut into 2 inch lengths
1 pound parsnips, cut into 2 inch lengths
1 small rutabaga, pared, halved and cut into 1/2 wedges
1 pound shallots, peeled and halved if large
3 sprigs fresh rosemary
3 T. olive oil
salt and ground pepper to taste.

Preheat oven to 350 degrees. Combine vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season. Toss to mix and cover with foil.

Place vegetables in oven and roast for 11/2 hours, uncover and roast for 30 minutes longer, tossing occasionally until vegetables and tender and golden brown.

Per serving: 184 calories