Roasted Winter Vegetables

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1 3/4 cups butternut squash cut into 11/2" pieces

1 1/2 cups parsnips sliced into 11/2" pieces

1 1/2 cups carrots sliced into 11/2" pieces

1 1/2 cups small shallots

2 teaspoons olive oil

1/2 cup dry marsala or apple cider

1/2 cup defatted reduced-sodium chicken broth

1 teaspoon whole-grain mustard


ground black pepper

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