Roasted Autumn Vegetables

Ingredients

• 1 pound small red-skinned potatoes, quartered, or whole creamer potatoes
• 2 cups peeled butternut squash, diced
• 2 carrots, peeled and cut into 1/2-inch-thick diagonal slices
• 2 parsnips, peeled and cut into 1/2-inch-thick diagonal slices
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 2 cloves garlic, minced
• salt
• freshly ground black pepper
• 2 to 3 cups packed kale, rinsed and chopped