Roasted Vegetables with Fresh Herbs

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
2. 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
3. 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
4. 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
5. 1 pound brussels sprouts, halved
6. 1/2 cup extra-virgin olive oil
7. 10 sage leaves
8. 5 thyme sprigs
9. Two 6-inch rosemary sprigs, cut into 2-inch lengths
10. Kosher salt and freshly ground pepper

1. Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.