Ingredients

1 medium red onion, cut into sixths lengthwise, skin on 1 bunch small carrots, trimmed and peeled (6 carrots or 3 ounces) ½ small head green cabbage, cut into 8 wedges (18 ounces) 2 parsnips, peeled and cut into chunks (7 ounces) 1 small acorn squash cut in half, seeds removed, and cut into 1-inch-wide slices crosswise (14 ounces) 1 small butternut squash, peeled, cut in half, seeds removed, cut into 1-inch wide slices crosswise (18 ounces) ¼ cup olive oil ¼ cup red wine vinegar ½ teaspoon sea salt ½ teaspoon freshly ground pepper

Description

I Always Make This Dish As If For A Crowd And Put Leftovers In Salads, Sandwiches, Quesadillas, Or Omelets. It Also Works Well For Company Because You Can Make It Ahead And Serve At Room Temperature Or Reheat. Many Vegetables Are Good For Roasting: Turnip

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