Roasted Winter Vegetables

Roasted Winter Vegetables

from Simply in Season

6 - 8 cups of winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabags, beets, winter squash (peeled and cut in 1 inch pieces or 1/2 inch slices)
2 T oil
1 T dried (or 2 T fresh) herbs such as: rosemary, thyme, parsley, oregano

Toss ingredients together. Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 degrees until tnder, 30-45 minutes, stirring occasionally. Season with salt and pepper. Serves 8 as a side dish, 3-6 as a main course. Use any mix of vegetables you like, but it is suggested you use one sweet (carrot, sweet potato, parsnip) and one with a stronger flavor (turnip or rutabaga). I used rutabaga, parsnips, and carrots when I made this recently.