Roasted Vegetables

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1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges

1 pound carrots, cut into 2-inch lengths

1 pound parsnips, cut into 2-inch lengths

1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges

1 pound shallots, peeled, halved if large

3 rosemary sprigs

3 tablespoons olive oil

Coarse salt and ground pepper

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