Roasted Squash, Parsnips & Carrots - cooking recipe

Ingredients

1 cup carrot
1 cup parsnip
2 cups butternut squash
1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
3 tablespoons rice wine vinegar

Preparation

Preheat oven to 375 degrees.
Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.
Toss vegetables together and place in a small roasting pan or gratin dish.
Sprinkle with Splenda or sugar and vinegar.
Bake for 15 minutes, then stir the vegetables.
Bake an additional 15 minutes or until tender.