Roasted Root Veggie Power Hour | Hungry Girl

Ingredients

• 2 cups (about 1/2 medium) butternut squash, peeled and cut into 1-inch chunks
• 1 cup (about 2 medium) carrots, peeled and cut into 1-inch chunks
• 1 cup (about 1 medium) parsnip, peeled and cut into 1-inch chunks
• 1 cup (about 1–2) beets, peeled and cut into 1-inch chunks
• 1 tbsp. extra-virgin olive oil
• 1/8 tsp salt
• 1/8 tsp. black pepper