Smoky Roasted Fall Vegetables

• ⅛  - nonstick cooking spray
• 2 Pound - butternut squash
• 1 ½ Pound - parsnips
• 2 Pound - sweet potatoes
• 10  - shallots
• ¼ cup - extra-virgin olive oil
• 1 teaspoon - ground cumin
• 1 Tbsp - smoked paprika
• ½ teaspoon - ground cinnamon
• 1 Teaspoon - salt
• ½ Teaspoon - black pepper
• ¼ Cup - flat leaf parsley
• ⅛  - salt
• ⅛  - black pepper

Instructions

1. Place oven racks in the lower third and upper third of oven.
2. Preheat the oven to 425°F.
3. Coat two baking sheets with nonstick cooking spray or olive oil.
4. Peel the butternut squash and halve lengthwise. Scoop out seeds with a spoon. Cut squash crosswise into 1/2-inch slices. Peel the parsnips, halve lengthwise, and cut into 1-inch slices. Peel the sweet potatoes and cut into 3/4-inch chunks. Peel the shallots and halve lengthwise through the root end.
5. Combine the oil, paprika, cumin, cinnamon, salt, and pepper in a large bowl. Add vegetables and toss well. Divide the vegetables evenly between the prepared baking sheets.
6. Roast the vegetables on upper-third and lower-third racks of oven for 20 minutes.
7. Stir the vegetables and swap the baking sheet positions. Continue roasting until vegetables are tender and lightly browned in spots, 15-20 minutes.
8. Check to see that vegetables are done. Remove from oven or add time as needed.
9. Scatter the parsley over vegetables and gently turn to combine. Season to taste with more salt and pepper if desired. Transfer to a bowl and serve.