Preheat oven to Convection bake at 425 °F or Regular bake 450 °F

• Line a large sheet pan with heavy duty aluminum foil (saves on cleanup) and set aside.
• Peel 6 large carrots and slice on a bias (diagonally) into ¼ to ½" width
• Open 16 oz. butternut squash cubes, pre-cut (I highly recommend the pre-cut as it saves a ton of effort), but if you can't find any, peel a large butternut squash and cut in half, scoop out seeds, and cut into small cubes.
• Peel 1 large Vidalia onion, slice in half, place on flat side and slice each half in half, then cut into large chunks
• Remove leaves from parsley, and chop medium.
• If adding baby potatoes (optional), cut 8 baby potatoes into quarters, rinse in a bowl of water, drain and pat dry. This removes excess starch and helps the potatoes to brown and become crispy.
• Add all veggies to a large bowl and mix together. Then, add ¼ cup Extra Virgin olive oil (or avocado or a mixture of each, your choice), 1 tsp. garlic salt, and 1 tsp. onion powder (or onion granules - I find that it doesn't clump as much when left in the jar as does the powder), and freshly ground black pepper to taste.
• Mix everything together, making sure that all veggies are covered with oil and seasonings, and transfer veggies onto a rimmed sheet pan and place in the preheated oven on middle rack.
• Set timer for 20 minutes, flip veggies, and continue roasting for about 25 more minutes. Continue to roast until veggies are golden brown with caramelized edges.
• Remove from oven and drizzle with syrupy balsamic vinegar and mix to distribute. Sprinkle with finishing flaky salt (like Maldon salt), and transfer to a serving bowl. Garnish with 2 Tbsp. flat leaf parsley serve immediately & Enjoy!