Roasted Parsnips and Butternut Squash
Ingredients
- 1 1/4 pound parsnips (4 medium), peeled
- 1 1/4 pounds butternut squash, peeled, halved lengthwise, and seeded
- Rounded 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, halved
- 12 Kalamata olives, pitted and cut lengthwise into slivers
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
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