Instructions: Preheat oven to 325 F. Grease a large rimmed baking sheet. To prepare vegetables, peel parsnips, turnip and squash. Cut into 2-inch chunks. Seed peppers, then cut into quarters. Place vegetables in a large bowl.

In a small bowl, whisk remaining ingredients together, except chives. Drizzle over vegetables and toss until evenly coated. If making ahead, vegetables can be left at room temperature for 1 day. Then remove peppers and place in another dish. Turn remaining vegetables onto baking sheet and spread out. Roast in 325 F oven for 30 mins. Stir in peppers and continue roasting until carrots are fork-tender, another 30 mins. Vegetables can be roasted along with turkey on an oven rack set below turkey. Toss with chives, if you like. Add more salt as needed.

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