2 pound Turnip or rutabagas, peeled and cut into 3/4 inch cubes
1 butternut Squash, peeled and cut into 3/4 inch cubes
3 large Sweet Potatoes, peeled and cut into 1 inch cubes
8 shallots (or more if you choose) peeled and cut in half
3 tablespoons of olive oil
1 tablespoon of melted butter
1 tablespoon of minced fresh rosemary
1/4 teaspoon salt
pepper to taste
Preheat oven to 375 degrees.
Mix all together in a 13 x 9 inch baking pan.
Roast, stirring occasionally until veggies are fork tender – about 1 1/2 hours
Sprinkle with chopped fresh parsley or chives.
Serves a crowd! Enjoy!!!