Roasted Root Vegetables

Ingredients

• 2 lbs. root vegetables (use potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces
• 1 medium onion, peeled and cut into 1/3-inch wedges
• 1 T. extra-virgin olive oil
• Salt to taste
• 1 head garlic, separated into cloves and peeled
• chopped fresh herbs like rosemary or balsamic vinegar (optional)

Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.

Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.