Today was all about using up the half empty bag of all my random vegis in the fridge, which happened to be carrots, parsnips, and 1/2 of a butternut squash. This turned out great and since my family was not courageous enough to try it I have leftovers for tomorrow!
Roasted Lemon Dill Parsnips, Butternut Squash and Carrots
1/4 cup olive oil
1/4 cup lemon juice
2 Tbspn dill
Garlic Herb seasoning
2-3 parsnips peeled and cut in bit size pieces
1/2 a bag of baby carrots
1/2 a butternut squash peeled, seeded and chopped in bite size chunks
Preheat oven to 400. Mix olive oil, lemon juice, dill, spices in big bowl. Add vegis and toss to coat. Spread out in single layer on cookie sheet (I use a 9X13 stone from pampered chef for just about everything I roast/bake). Roast in oven for 30-40 minutes until fork tender and they look done.