Roasted Root Vegetables

Yield: 6 servings

Ingredients:

6 root vegetables, (choose a variety from potatoes, carrots, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions:

Wash hands with soap and water. Preheat oven to 425 °F. Line a baking sheet with foil.
Scrub vegetables with a clean vegetable brush under running water. Peel vegetables (optional) and cut into 1-inch chunks.
Place vegetables in a self-sealing plastic bag, add the oil and seal. Shake until vegetables are coated evenly with oil. Spread vegetables out evenly onto the baking sheet in a single layer. Sprinkle with salt and pepper.
Roast the vegetables in the oven for about 40 minutes, stirring halfway through cooking, until tender and golden brown. Serve hot or lukewarm.
Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information: