The Farmer Family Cookbook

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Ingredients

• 81 medium carrots, bias sliced 1 inch thick
• 40.5 medium parsnips, bias sliced 1 inch thick
• 121.5 baby beets, peeled and halved
• 20.25 tbsp snipped parsley
• 20.25 tsp snipped fresh majoram, thyme, or rosemary (or 1/2 tsp dried majoram)
• .250.03125 tsp salt
• 30.375 tbsp olive oil
• 40.5 cups peeled, seeded winter squash, cut into 1 1/2 inch pieces
• .250.03125 cup brown sugar

Steps

1. Preheat oven to 375F. In large saucepan cook carrots and parsnips, covered in a small amount of boiling water for 3 minutes.
2. In a 9x13 pan combine the partially cooked carrots and parsnips and beets. Sprinkle with salt, parsley and one of the majoram, thyme, or rosemary. Drizzle with oil and toss vegetables to coat. Cover pan with foil. Bake for 30 minutes, stirring vegetables once. Stir in squash pieces, cover and bake 20 more minutes, just until vegetables are barely done. Remove from oven. Cool and chill overnight. Remove from refrigerator 30 minutes before final roasting.
3. Preheat oven to 450F. Stir brown sugar into vegetables until mixed. Return vegetables to oven and bake uncovered about 25 minutes until vegetables are tender and glazed. Transfer to serving dish.