1 large butternut squash (1.5 lbs)
1 pound carrots
1 pound parsnips
1 small rutabaga
1 pound shallots
3 tsp dried rosemary
3 tbsp olive oil
Sea salt and pepper
Preheat oven to 450° F. Peel and remove seeds, cutting the squash into ½ inch wedges. Peel and cut carrots and parsnips into 2 inch lengths. Peel and cut rutabaga into ½ inch wedges. Peel shallots and cut into halves, if large.
Combine the vegetables and rosemary in a large bowl. Drizzle with oil, sprinkle with 1 tsp salt, and season with pepper. Toss to combine and spread in an even layer on parchment lined baking sheet.
Roast until vegetables are tender and golden in color, tossing occasionally (approximately 40-50 minutes). Serve warm.