Roasted Root Vegetables

This recipe serves:  4 6 8

1 1/2 pounds assorted root vegetables, such as parsnips, carrots and beets
2 tablespoons olive oil
salt to taste
freshly ground black pepper
1. Preheat oven to 350°F.

2. Peel and cut vegetables into 1/2" cubes. Toss in olive oil and season with salt and pepper.

3. Place on a baking sheet and roast in the oven for 15 to 20 minutes. The vegetables are cooked when they are easily pierced by a fork.

Serving Size: about 1/2 cup

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