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Roasted Root Vegetables

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By azandersens
I got this recipe from my sister Chrissy. You don't really have to measure anything. Just use what you have on hand. Be creative!

1 pound (or so) parsnips
1 pound rutabaga or turnip
1 pound carrots
1 pound yam or sweet potatoes
1 pound shallots, peeled (I used red onion)
a head or more of garlic, cloves broken up, but not peeled. You just squeeze them out of their skins after they're roasted. I hate chopping garlic, and it is surprisingly mild and yummy this way.
about a sprig of rosemary (maybe less), chopped

She also suggests
any winter squash, such as butternut
red potatoes, or other small potato variety,scrubbed
fresh beets
celery root
fennel bulb

Preheat oven to 400. Peel (if you want to) and cut veggies into 1-inch pieces. Throw everything into a large bowl, drizzle with extra virgin olive oil, sprinkle with a good amount of salt and cracked pepper, and toss to coat. Bake in the oven for about 30 minutes, toss veggies in the pan, then bake for another 20 or 30 minutes. Keep your eye on them - the veggies should be nice and browned when they're done. They have a yummy caramelized flavor.

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