Ingredients
1 small sweet potato
1 medium red beet, peeled
1 medium parsnip
1 medium butternut squash
1 tablespoon extra virgin olive oil
Kosher salt, to taste
1 teaspoon fresh Italian flat-leaf parsley, chopped (for garnish)
Directions
Preheat oven to 375°F. Peel & slice all vegetables into 1⁄4-inch thick slices using a mandoline or sharp knife. Toss vegetables with olive oil and salt. Lightly oil a 9 x 9-inch baking dish (or similar size), and arrange vegetable slices in a spiral or overlapping stack. Cover with foil and roast for 30 to 35 minutes. Remove foil and roast for an additional 10 to 15 minutes, until edges are crisp and vegetables are tender.
Serve topped with apple butter (see www.bricksandmortarfood.com for recipe) and garnish with chopped parsley.
