Roasted Root Vegetables

In my opinion, the best way to enjoy vegetables is to roast them. Simply chopped, drizzled with a little olive oil, sprinkled with some salt and pepper and into the oven.  What could be easier?

For my version, I used the following root vegetables, chopped into as close to the same shape size as possible:

3 large multi colored carrots

1 sweet potato

3 multi colored fingerling potatoes

2 small turnips

3 small beets

3 parsnips

a bulb of garlic, papery skins removed

4 cippolini onions

Preheat the oven to 450 degrees. In a large bowl, add chopped vegetables, drizzle with olive oil, add salt and pepper to taste. Spread evenly on a large rimmed baking sheet. Roast in oven 15 - 18 minutes until vegetables are tender.