Roasted Fall Vegetables

It's been a while, huh? I've been pretty busy with the cake thing, Evan, and Evan's birthday coming up and finally I found some time to try something new. I found this recipe in a Food & Wine magazine but altered it with ingredients I could easily find and weren't too expensive. The original had a pine nut pesto over the veggies but I decided to just go with some Parmesan cheese. Also added some rosemary and potatoes. I have been wanting to try new produce I find, things I've never cooked with before, and decided to go with the parsnips the recipe called for. I honestly did not like them. They taste like a very very bitter carrot. Next time, I'll do without them. The brussels sprouts however turned out delicious! Much better than steaming them. I will definitely use this technique just for the brussels sprouts themselves. Butternut squash, but the way, is one of my new favorite things to try out. It was really good in this and makes wonderful baby food. These veggies have a very earthy taste to them, very nice for a fall dinner. Anyway here it goes:

Makes about 4 big servings. 6 smaller side dishes.

2 carrots, peeled, diced into 1 in chunks
2 parsnips, peeled, diced into 1 in chunks (next time I will do without these!)
1 large white potatoes, peeled, diced into 1 in chunks
7 or 8 brussels sprouts, halved. (the ones I had were huge so I had to quarter them)
About 1 1/2 cups butternut squash, peeled, and diced into yep, you got it! 1 in chunks
1/2 cups white onion, cut up into 1/2 in. pieces
1 clove garlic, chopped
a couple Tbl. olive oil
1 or 2 sprigs rosemary
1/2 teas. dried thyme
salt, pepper

Cut all the vegetables up, drizzle with olive oil and spices. Mix until covered. Transfer to a baking sheet. Cover with foil. Bake for about a 30 min on 375 or until veggies are tender. If you want them to get a little browned, take the foil off ten minutes before they are done.