Roasted Root Vegetables
1 winter squash and/or sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish
1 -2 beets
1 -2 Tbsp olive oil
Salt and pepper to taste
Herbs: rosemary, thyme or sage (fresh if possible)
Preheat oven to 375 degrees. Wash and chop all vegetables into large bite-sized pieces.
Place in a large baking dish with sides. Drizzle with olive oil; mix well to coat each vegetable lightly. Sprinkle with salt, pepper and herbs.
Bake covered for 25-35 minutes, until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
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