1 pound Brussels sprouts, trimmed and halved 1 pound butternut squash, peeled and cubed 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder (optional) 1 ...

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. Prepare the vegetables: Peel and slice the parsnips into thin rounds or half-rounds. Trim ...

Some recipes call for cubes, others chunks or slices. In any case, make sure the cut butternut squash is fairly uniform in size so it cooks evenly.