Roasted Root Vegetables

This is one of my favorite winter meals… and as winter is still here (where I live) I thought I’d share it.

Serves four to five with some leftovers depending on what you serve with it.

Preheat oven to 450 degrees
Ingredients:
Parsnips 2-3 med.
Red potatoes 4-5 med.
Onions 1-2
Garlic 1 whole bulb
Rutabagas 2-3
Carrots 3-4
Sweet potatoes 1-2
Beets (need to cook separately, there color turns all the vegetables red) 2-4
Extra Virgin Olive Oil
Salt and Pepper
Herbs and Balsamic Vinegar

Wash and cut all of the vegetables into bite size pieces.
Place in a large bowl and toss with good extra virgin oil, (enough to coat well)
salt, pepper and rosemary or other herbs of your choice.
Place vegetables into a large baking pan and cover. Cook for approximately 30-40 minutes stirring occasionally. Take cover off , at this point you can add some balsamic vinegar if you like that flavor, or simply let the vegetables brown, uncovered, for 10-15 minutes.
I serve this with a big green salad. It’s a meal for us, with leftovers for breakfast!