1 butternut squash, peeled and cubed
1 parsnip, peeled and diced
2 carrots, peeled and diced
2 cups Brussel sprouts
2 tsp minced thyme
1 tsp salt and black pepper to taste
3 T organic extra virgin olive oil
Preheat oven to 375 degrees. Prepare two large baking sheets. In a large bowl toss the squash with 1 tbsp of the oil, 1 tsp of thyme, 1/2 tsp salt, and pepper and lay out on the first baking sheet.
Toss the parsnips, carrots and Brussel sprouts with the remaining oil, thyme, salt and pepper and layout on the other baking sheet. Roast for 25 minutes. Combine and serve.