Roasted Winter Vegetables

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.

Submitted by Executive Chef John Marks, University of Wisconsin Hospital and Clinics, Madison, WI.