Roasted Veggies

The local veggies that seem to be brimming over at the co-op right now include about 8-10 squash varieties (I am really all about the kabocha right now), lots of mushrooms, and tons of root veggies - particularly parsnips, carrots, and beets. So I made up a big batch that I mostly have been eating for breakfast with some eggs - with fresh parsley over everything. I definitely did not follow this recipe exactly (also pasted below), but it had basically all the root veggies I happened to have in my fridge plus some brussel sprouts. The whole thing is creamy and delicious and carmelized tasting. And so easy!

Ingredients - feel free to swap or change amounts:
3 parsnips
6 carrots
1 onion
1 large sweet potato
1 lb brussel sprouts
olive oil
salt and pepper
fresh chopped parsley

Directions:
Preheat oven to 400 degrees. Scrub carrots and parsnips (cut into 2-inch pieces if large). Slice onion in wedged slices.  Peel and slice sweet potato into wedges. Trim Brussels sprouts and cut in half. Toss all vegetables in generous amount of olive oil. Add salt and fresh ground pepper to taste.
Spread onto a large baking sheet and roast, turning occasionally until cooked and browned, about 45 minutes. Sprinkle with fresh chopped parsley.