Roasted Root Vegetables

4 large beets

4 parsnips

1 butternut squash

½ lb. purple 
Peruvian potatoes

4 tablespoons extra virgin olive oil

2 sprigs fresh 
rosemary chopped

salt & black pepper to taste

Preheat the oven to 400 degrees F. Peel and slice the beets into wedges. Toss the beats in a little of the oil in a bowl and add to the oven. Roast for five minutes because the beets take a little longer to cook than the rest of the vegetables. While the beets are roasting cut the parsnips into similarly sized pieces as the beets. Peel the butternut squash and cut into similarly sized pieces. Halve the potatoes. Toss the parsnips, squash, and potatoes in the remaining oil in the same bowl and add to the sheet tray with the beets. Salt and pepper generously and return to the oven for about 40 minutes or until the vegetables are tender and starting to brown. If the vegetables become tender before they brown use the broiler to add some color. Remove from the oven and toss in the chopped rosemary. Taste to see if any additional salt or pepper is needed.