Recipe of the Month: Roasted Root Vegetables 
  
Prep time: 10 minutes
Cooking time: 25-35 minutes
Serves: 4-6Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash!)
olive oil
salt and pepper
herbs like: rosemary, thyme or sage, fresh if possible
Directions:

Pre-heat oven to 375.
Wash and chop all vegetables into large bite- sized pieces.
Place in a large baking dish with sides.
Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
Sprinkle with salt, pepper and herbs.
Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Note: Any combination of vegetables will work. Roasting one kind only of vegetable also makes a nice side dish.

Filed under: Fall, Recipes, Side Dishes, Vegetables, Winter