Oven Roasted Vegetables
1 onion, peeled and cut into wedges
2 parsnips, peeled
2 carrots, peeled
1 Yukon gold or red potato, scrubbed
1 sweet potato, peeled
1 butternut squash or turnip, peeled
5 cloves garlic, crushed
1/3 cup olive oil
salt & fresh ground pepper to taste
Preheat oven to 350?F. Cut parsnips and
carrots on the diagonal into 1/4 inch slices.
Cut potato and sweet potato into 1/4 inch
slices. Cut squash or turnip into 1/2 inch
Place all vegetables and garlic in a large roasting
pan. Add olive oil. Season with salt and pepper.
Toss well. Cover with a lid or foil.
Bake 30 minutes. Uncover and bake, stirring
occasionally, for an other 30 to 40 minutes or
until vegetables are tender, golden brown and
still slightly crispy.