Preheat the oven to 425 °F.
Cut the carrots, parsnips, sweet potato, and butternut squash into 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets lined with parchment. Drizzle them with Robust EVOO, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula
Place on a serving dish and drizzle with Garlic Parmesan Crema.
Sprinkle with parsley and serve hot.
