Roasted Vegetables

It's that time of year again! The weather is getting chilly, leaves are changing, and root vegetables abound. Here is a recipe I use to celebrate the season.

Ingredients
2 pounds root vegetables*
1 medium yellow onion, coarsely chopped
2-3 cloves garlic, minced
Optional: 1 pound other veggies**
2 T olive oil
2-4 T fresh herbs***
Salt & Pepper, to taste

1. Preheat oven to 400 F.
2. Prepare root vegetables accordingly. Most will need to be washed, peeled, and cut into cubes. Do your best to cut them into similarly sized pieces so they cook evenly.
3. Prepare other vegetables, if necessary. Snap ends off green beans, cut larger mushrooms in half, and halve brussels sprouts. Okra is best roasted whole.
4. Combine root vegetables, other vegetables, onion, and garlic on a large rimmed baking sheet or in a roasting pan.
5. Toss vegetables with oil, herbs, salt, and pepper.
6. Bake for 15-20 minutes, stirring once, until root vegetables are fork-tender.

*Root vegetables include carrots, turnips, rutabagas, beets, potatoes, sweet potatoes, and parsnips. Use any combination that you like. If you've never worked with one of those vegetables, this is a great way to try them out!

**"Other veggies" that I have used include green beans, okra, mushrooms, or brussels sprouts.

***I like sage, rosemary, and marjoram, but oregano, thyme, chives, and tarragon are also wonderful in this dish. As in other recipes, you can use any combination of herbs that you like or have on hand. If using dried, use closer to 2 T than 4T.