Ingredients

carrots, 1/2 inch dice 1 cup

Parsnips, 1/2 dice 1 cup

Butternut squash,

1/2 inch dice 1 cup

Shiitake mushrooms,

quartered 1 cup

rosemary, fine chopped 2 tbsp

Garlic, minced 5 ea

Olive oil 1/4 cup

Preparation

  1. Put the four different vegetables in four separate bowls. Mix the rosemary, garlic and olive oil and divide it between the four bowls. Season with salt and pepper. Roast each vegetable on separate pans in a 400 degree oven. Cook until tender and a tad golden. Mix them together and check the seasoning.