Roasted Winter Vegetables

INGREDIENTS

• 2 tablespoons chopped flat-leaf parsley
• 1 large sweet potato, peeled
• 1/2 teaspoon freshly ground black pepper
• 1 small butternut squash, peeled and seeded (about 2 pounds)
• 1 pound parsnips, peeled
• 3 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 1 pound carrots, peeled