Ingredients

• 2 Carrots
• 2 Sweet Potatoes
• 2 Parsnips
• 2 Turnips
• 1 Butternut Squash
• 1/4 c. olive oil
• 1 c. sugar
• 2 tsp ground cinnamon

Instructions

1. Peel and evenly cut vegetables into bite size pieces. Coat in olive oil and toss in sugar & cinnamon. Spread veggies onto a foil lined cookie sheet. Bake at 400 degrees for 10-15 minutes or until beginning to brown. Using tongs or spatula, turn vegetables. Continue baking for another 10-12 minutes or until fork tender and lightly browned. Remove from oven and serve hot.