Roasted Root Vegetables
Ingredients
- 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
- 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
- 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
- 1 medium red onion
- 2 large parsnips (about 8 ounces)
- 1 head garlic, cloves separated, and peeled (about 16)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
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