Roasted Root Veggies

5 potatoes, scrubbed

6 carrots

6 parsnips or 3 sweet potatoes

Cut in 2" pieces. Boil in salty water and drain. Drizzle with melted butter and olive oil. Season with salt and pepper. Bake at 375 degrees for 20-30 minutes. Sprinkle with chopped parsley. Lay flat on a jellyroll pan to bake.