Yield: 12 servings 3 lbs. parsnip 3 lbs. turnip 3 lbs. carrots 3 lbs sweet potatoes 2 lbs. winter squash 1⁄4 cup extra virgin olive oil 1⁄4 cup fresh thyme 1⁄4 cup fresh oregano 2 Tbsps. dry basil 1⁄2 lb. butter (chopped) kosher salt and pepper to taste 1. Peel and large dice the vegetables. Coat with olive oil, mix in herbs and chopped butter. Place in a large roasting pan, cook 325°F for about 11⁄2 hours or until vegetables are tender and golden in color. salt and pepper to taste. serve. ...

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