Roasted Roots

When the weather cools and root vegetables have been harvested, this simple dish is healthy, easy to make and stores well. 

You can substitute parsnips, fingerling potatoes or whatever root vegetable or squash you have. For protein you can add tofu chunks, garbanzo beans or serve as a side dish with roasted chicken breasts.

Prep Time: 15 minutes.

Cook Time: 30 to 40 minutes.

Servings: 6.

Ingredients

• 1 pound sweet potatoes or yams.
• 1/2 pound potatoes.
• 1/2 pound beets.
• 1/2 pound turnips.
• 1/2 pound carrots.
• 1 onion.
• Handful of garlic cloves.
• 1/4 cup olive oil.
• Pinch of salt.
• Pepper, fresh rosemary or thyme or oregano to taste.

Directions

1. Preheat oven to 400°F.
2.  Peel and cut the vegetables, all about the same size.
3.  For the garlic, remove the skin and smash cloves with the side of your knife.
4.  Coat all veggies and garlic with oil, salt and pepper and herbs.
5.  Put in baking dish.
6.  Bake for 15 minutes, stir and then cook for another 20 to 25 minutes.