3 cups (3/4 inch) cubed peeled butternut squash
8 small shallots, peeled and halved
4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
2 medium turnips, cut into thin wedges
5 tbsp olive oil, divided
1/2 tsp freshly ground black pepper, divided
2 tbsp white wine vinegar
2 tsp Dijon mustard
1 1/2 tsp honey
1 garlic clove, minced
2 tbsp fresh flat-leaf parsley leaves

3 cup s (3/4 inch) cubed peeled butternut squash 8 small shallots, peeled and halved 4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces 2 medium turnips, cut into thin wedges 5 tbsp olive oil, divided 1/2 tsp freshly ground black pepper, divided 2 tbsp white wine vinegar 2 tsp Dijon mustard 1 1/2 tsp honey 1 garlic clove, minced 2 tbsp fresh flat-leaf parsley leaves

Hands-on Time: 20 min
Total time: 1 hr 30 min
Make-ahead tip: Roast the veggies several hours ahead' toss with vinaigrette about an hour before serving time. Serve at room temperature.

Preheat oven to 425
Combine first 5 ingredients in a large bowl; add 2 tbsp oil, 3/8 tsp salt, and 1/4 tsp pepper
Toss well to coat; arrange in a single layer on a large jelly-roll pan. bake at 425 for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes.
Remove from oven; cool to room temperature.
Combine remaining 1/4 tsp salt, remaining 1/4 tsp pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tbsp pol, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.