Honey-Mustard Chicken with Roasted Vegetables - Marisolio Tasting Bar

Ingredients

• 3 cups of peeled and cubed butternut squash
• 2 carrots, peeled and cut into 1-inch pieces
• 1 large parsnip, peeled and cut into ½ inch pieces
• 1 small sweet potato, peeled and cut into ½ inch pieces
• 1 small red onion, peeled and cut into 1-inch wedges
• 2 tbsp Cobrancosa Extra Virgin Olive Oil
• 2 tsp minced fresh rosemary
• ½ tsp salt
• ¼ tsp fresh ground black pepper